30-Minute Breakfast Biscuits

Name: 30-Minute Breakfast Biscuits
Yield: Makes 5 biscuits, each 2 1/3 inches in diameter
Cuisine: American
Ingredients: 130 g (about 1 cup) ■ bread flour; 10 g (2 1/2 teaspoons) ■ baking powder; 1 tablespoon (9 g) ■ sugar; 3 pinches (1 g) ■ salt; 40 g (about 3 tablespoons) salted butter (add about 2g salt if using unsalted); 60-65 cc (about 1/4 cup) milk; 1-2 tablespoons ■ flour for dusting (optional); 1 little ■ oil or milk for glazing (optional)

うさぎのりゅう @usaryu

Once you eat one fresh out of the oven, you won't be able to stop. They're also delicious the next day. Thank you for 2000 likes! The story behind this recipe: My child is allergic to eggs, so we can't go to KFC. The dough can be frozen. Just brush with glaze and bake for 1-2 minutes longer if baking from frozen. If the dough is difficult to handle, be careful not to melt it with body heat. Wrap it tightly in plastic wrap or press it together in a bowl before folding.

うさぎのりゅう @usaryu

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Ingredients

Makes 5 biscuits, each 2 1/3 inches in diameter

130 g(about 1 cup) ■ bread flour
10 g (2 1/2 teaspoons)■ baking powder
1 tablespoon (9 g)■ sugar
3 pinches (1 g)■ salt
40 g(about 3 tablespoons) salted butter (add about 2g salt if using unsalted)
60-65 cc(about 1/4 cup) milk
1-2 tablespoons■ flour for dusting (optional)
1little ■ oil or milk for glazing (optional)

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Steps

1

Place a baking sheet in the oven and preheat to 410°F. Chop the butter and place it in the freezer. Prepare the dry ingredients (no need to sift).
2

Mix the dry ingredients marked with ■ in a bowl. Add the butter and crush it with the back of a spoon or your fingertips.
3

Add the milk to step 2 and mix lightly for about 30 seconds without kneading (leave some flour as shown in the picture). It will be crumbly, but that's okay.
4

Shape the dough into a ball and roll it out with a rolling pin until it starts to come together. Once it does, dust with flour and fold 3-4 times, then roll out to a thickness of 3/4 inch.
5

(If the butter starts to melt during folding, chill in the freezer for 10 minutes before continuing.) Once the dough is ready, shape it with a knife or cutter.
6

Note: If you use a round object like a mug to cut, it won't rise. Try rolling a clear file into a 6cm diameter cutter.
7

After shaping, be careful not to touch the cut edges and place on a baking sheet. Gently brush the surface of the dough with oil using your fingertips.
8

Once the oven is preheated, gently transfer the baking sheet to the oven and bake for 12-15 minutes (in my oven, it's done in 12 minutes on the lower rack).