Flaky Cheddar and Ham Biscuits
Source: (blog.craftzine.com)
By Katie Goodman
If you have trouble making tender and flaky biscuits, give this recipe a try. The combination of the two different flours and the very cold butter makes a big difference. I like to use a box grater to grate the butter, as opposed to cutting the butter using other methods such as a food processor or pastry cutter. It works great for me this way, but it certainly isn’t the only method that works. I do think it’s faster than cutting with a pastry cutter and definitely has less clean up than a food processor, but feel free to use whichever method you prefer.
When kneading the dough to form a ball, it helps to press to flatten and then fold over, press to flatten and then fold over, repeating until your dough comes together. Folding the dough on top of itself helps form layers to create flaky, pull-apart biscuits.
We like to cut the biscuits in half and fill with scrambled eggs for a yummy breakfast or dinner egg sandwich. Serve with a side of fruit.
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Flaky Cheddar and Ham Biscuits
