Basic Missouri Mix Biscuits
Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.
YIELD
1 dozenPREP
10 minCOOK
10 minREADY
20 minYou won’t find an easier biscuit recipe anywhere. Two ingredients, ten kneads, and twenty minutes from start to finish.
Missouri Mix (a homemade pantry baking blend) gets stirred with water until a soft dough forms, then turned out onto a floured board for a brief knead.
Pat the dough half an inch thick, cut your rounds, and they bake up golden and fluffy in under ten minutes.
These are the biscuits you make on a Saturday morning when you want something warm and buttery without spending an hour in the kitchen.
Kitchen Tips
- Knead exactly ten times and stop. More than that and the biscuits turn tough. You want them tender and flaky, not chewy.
- Stir the Missouri Mix before measuring. It settles and compacts in storage, so fluffing it first gives you an accurate cup.
- Pat the dough instead of rolling with a pin for lighter biscuits. A rolling pin can compress the dough and squeeze out the air pockets.
Ingredients
Directions
Stir mix before measuring, gradually add water until a soft dough forms.
Turn out onto a floured board. Knead ten times.
Roll or pat to a thickness of about ½ inch.
Cut out with a floured biscuit cutter. Bake on a baking sheet in a 450℉ (230℃). oven for 8 to 10 minutes or until lightly browned.
Comments
