The Weekly Ringer

The University of Mary Washington Student Newspaper

All spiced up: fresh biscuits

2 min read

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By Danielle Rosenberg

Sometimes it really just takes some comfort food to brighten your day.

After a day of internal breakdowns over the looming deadlines, I made these a few nights ago and had them with “apple spread,” which is similar to apple butter but is made without a sweetener other than the apple’s natural sugars.

It takes less than half an hour to make these biscuits, and they’re nearly impossible to mess up.
They taste best when shared with friends—on a big platter with some jam, or fruit butter. I do not condone the eating of fresh biscuits during homework time—really, you should trust me.

Also, for those of you worried about your girlish figures: don’t eat them every day. I promise to offer something healthier next week.

2 ¼ Cups Unbleached All-Purpose Flour
¾ Teaspoon Salt
1 Teaspoon Sugar
4 Teaspoons Baking Powder
1/3 Cup Butter, Cold
1 Cup Milk, Cold

Preheat the oven to 450° F.

Combine all the dry ingredients in a bowl, and then add the butter, sliced into small cubes.

Using your fingertips, begin to break up the butter in the flour mixture until there are no longer any large chunks of butter.

Add the milk and stir a little, until just combined then place on a floured surface and knead (very little) until the dough begins to form a ball.

Roll out this dough into a rectangle that’s about ½ inch thick, then using a cookie cutter (I used a wine glass, to be honest), cut out the biscuits and place on a nonstick cookie sheet.

Repeat this until the dough is all in biscuit form. I believe I got about 10 out of this recipe, but it will vary depending upon how thick the dough is when rolled out. I made mine somewhat thinner.

Finally bake the biscuits for about 10 minutes, until they’re golden brown.

Eat while still warm.

–Note: If you want fresh biscuits in the morning, as well, set aside some of the dough and refrigerate it—then just pop them in the oven in the morning!