Directions
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Preheat your oven to 450°F (230°C). This tremendous step ensures that your biscuits rise to the occasion, getting that lovely golden color.
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In a large bowl, combine the flour and sugar. Make sure there are no lumps. The mixture should be light and airy, setting the stage for the tremendous taste ahead.
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Cut in the margarine until the mixture resembles coarse crumbs. This is crucial for achieving the perfect flaky texture. You can use a pastry cutter, two forks, or even your fingers.
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Stir in the milk just until the dough comes together. It’s important not to overmix. The dough should be moist but not sticky, ready for the next stage of transformation into biscuits.
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Turn the dough out onto a floured surface and knead gently. This is where your biscuits start to take shape. Knead just enough to bring the dough together, about 5 to 7 times is sufficient.
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Pat or roll the dough to about 1/2 inch thick. Use a rolling pin or just your hands. The thickness matters because it influences the biscuit’s cooking time and texture.
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Cut into biscuit shapes using a biscuit cutter or a glass. Place them on a baking sheet lined with parchment paper. Give them a bit of space to expand as they bake.
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Bake for 12-15 minutes, or until golden brown. Keep an eye on them, as the smell will be tremendous and you won’t want to miss the moment when they come out of the oven!
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