Years and years ago I remember reading about this place in the South that made legendary biscuits. I remember reading in the article that the key to the biscuits was a specific type of flour… White Lily. Anyway, I recently dug up the recipe online, and in a strike of luck I just happened to have milk in my refrigerator when the mood struck me to make these biscuits.
I have been trying to cut down on the wheat in my life, but I do have a soft spot for fluffy biscuits. I especially like my biscuits slathered in good butter and tart jam. Since the presence of milk is rare in my refrigerator, it was even more auspicious that I happened to have a tablespoon of peach apricot jam and extra Kerrygold butter to smother my little biscuits with.
Teeny Milk Biscuits (adapted from the Carriage House Recipe)
- 2 cups of White Lily flour (I’m sure you can use all purpose here, but you may need a bit more milk)
- 4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 2 tablespoons of sugar
- 5 tablespoons of good quality butter, popped in the freezer for 15 minutes
- 3/4 cups of milk (more as needed)
- Combine flour, baking powder, salt, and sugar in a mixing bowl
- Dip your chunk of butter into the flour mixture and grate it into the flour mixture, dipping as you go to prevent sticking to the grater
- With a whisk, stir the mixture together and pop the whisk up and down until the grated butter and flour resembles coarse crumbles.
- Add 1/4 cup of milk at a time, until the dough is combined into a soft dough. Add a tablespoon or two more to achieve the proper consistency. Your dough should be cohesive, but soft and sticky
- On a well-floured surface roll out the dough. Fold into third and roll out until 1/4 to 1/2 inch thickness is achieved.
- Cut with a small round biscuit cutter. I used a 1 1/2 inch diameter one for perfectly petite biscuits.
- Place on a parchment covered sheet and brush the tops with another tablespoon or so of milk.
- Bake at 400F for 15 -20 minutes until perfectly golden brown
- Serve immediately with butter and jam.
- These keep well in a sealed container for up to 1 week, be sure to let them regain their crisp with a quick visit back in the oven for 10 minutes at 400F.
I imagine these biscuits would also be perfectly delicious in a more savory application – scale back the sugar and throw in a little cheese and spice for a savory biscuit! Let me know how yours turn out!!