Fluffy biscuit made with a food processor

Food Processor Biscuits

November 12, 2013 by Michelle

It’s getting cold here in Chicago, which means the food I’m cooking is getting heartier.  I’m already making more stews and soups and the like than I have in many, many months.  When I do, the European in me loves to have bread to go with them.  Carbs and I are friends.  Good, good friends.  I don’t always have the time and energy to make a loaf of bread, but biscuits are a perfect change up for me.

I remember when I first started cooking and wanted to make biscuits.  I searched and searched for a recipe that didn’t include Bisquick, which always just tastes a little off to me.  It was so hard to find one, though I luckily managed to snag my Gram’s biscuit recipe, and I’ve been making those ever since.

They’re quick to put together and need just a little effort with my pastry cutter to cut the butter into the dry ingredients.  The only problem is that I’m currently using coconut oil for my dairy allergy Little Miss, and that is a lot tougher than cold butter.  Rather than give up, I got creative.  And I decided to try a version of them with my food processor.

Why?  The food processor has really sharp blades, so I figured I could pulse just a few times to get the butter to cut in and still stay really cold (which is what gives the light fluffiness to the biscuits as they bake).  After all, I do a food processor pie crust, so why not food processor biscuits?

I’m pretty sure I’ll never go back.  This was so fast and so easy.  And they turned out so well. I’m hooked!

Fluffy biscuit made with a food processor

 

Food Processor Biscuits

Ingredients:
2 1/4 c flour
1/2 t baking soda
2 t baking powder
1 t salt
6 T cold butter, cut into pieces
1 c milk

Directions:
Preheat your oven to 450 degrees.

Place the flour, salt, baking soda, and baking powder into the bowl of your assembled food processor.  Pulse until well mixed.

Keeping the butter cold, cut into pieces, then add to the flour.  Pulse five to ten times, then check to see how blended it is. You are looking for your butter to still be in about pea size pieces.  It should look like pebbles in your bowl.  Do not overmix this, or your biscuits will be dense and heavy.  If the butter is still in large chunks, pulse a few more times then check again.

Open the food processor top, and quickly pour the milk over the flour mixture in a circle around the blade before replacing the cap.

Milk poured onto biscuit dough

Pulse again five to ten times, just until it comes together.  It will look wet and sticky; that’s to be expected.

biscuit dough ready to knead

Liberally flour a surface, and turn your dough onto it.  Knead the dough through the flour ten or so times, until it starts to come together a little more.  Add more flour as needed to keep it from sticking to you or the counter.

Gently kneading biscuit dough

Pat the biscuit dough into a rectangle about an inch thick.  Do not use a rolling pin.  Either using a knife cut them into squares or use a floured glass or biscuit cutter to cut them into rounds.  If you do rounds, you can knead together whatever is left over to make another biscuit or two, but they will not be as fluffy as the first cut.  This is why I like to make squares.

Cut biscuits for baking

Place the biscuits onto a baking sheet with a sil pat.  The closer you put them, the taller they will rise rather than spreading out.  I place mine about a half inch or so apart.  Bake 10-12 minutes until beautifully golden on top.

Biscuits fresh from the oven

These are best served warm and eaten immediately.  You can store them in a sealed container once they’ve cooled, but eat them the next day.  If you have leftovers, you can also freeze them and reheat gently in the oven when you’re ready to eat them.  Or have them for dessert or breakfast – breaking them apart and spreading them with jam.

Food processor biscuits with jam

Note that I made these dairy free by substituting coconut oil and rice milk.  They are wonderful both dairy free and in their original dairy deliciousness.

Food Processor Biscuits

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12 biscuits

Food Processor Biscuits

Ingredients

  • 2 1/4 c flour
  • 1/2 t baking soda
  • 2 t baking powder
  • 1 t salt
  • 6 T cold butter, cut into pieces
  • 1 c milk

Instructions

  1. Preheat your oven to 450 degrees.
  2. Place the flour, salt, baking soda, and baking powder into the bowl of your assembled food processor. Pulse until well mixed.
  3. Keeping the butter cold, cut into pieces, then add to the flour. Pulse five to ten times, then check to see how blended it is. You are looking for your butter to still be in about pea size pieces. It should look like pebbles in your bowl. Do not overmix this, or your biscuits will be dense and heavy. If the butter is still in large chunks, pulse a few more times then check again.
  4. Open the food processor top, and quickly pour the milk over the flour mixture in a circle around the blade before replacing the cap. Pulse again five to ten times, just until it comes together. It will look wet and sticky; that's to be expected.
  5. Liberally flour a surface, and turn your dough onto it. Knead the dough through the flour ten or so times, until it starts to come together a little more. Add more flour as needed to keep it from sticking to you or the counter.
  6. Pat the biscuit dough into a rectangle about an inch thick. Do not use a rolling pin. Either using a knife cut them into squares or use a floured glass or biscuit cutter to cut them into rounds. If you do rounds, you can knead together whatever is left over to make another biscuit or two, but they will not be as fluffy as the first cut. This is why I like to make squares.
  7. Place the biscuits onto a baking sheet with a sil pat. The closer you put them, the taller they will rise rather than spreading out. I place mine about a half inch or so apart. Bake 10-12 minutes until beautifully golden on top.

Notes

These are best served warm and eaten immediately. You can store them in a sealed container once they've cooled, but eat them the next day. If you have leftovers, you can also freeze them and reheat gently in the oven when you're ready to eat them. Or have them for dessert or breakfast - breaking them apart and spreading them with jam.

http://www.honestandtruly.com/food-processor-biscuits-recipe/

Have you ever made food processor biscuits? What are your favorite cooking hacks?

    Comments

  • Marilyn Bickler


    Best ever biscuits I have ever made!!!

    • Michelle


      Thank you so much! It’s a twist on the recipe my Gram used to make and updated to use the food processor and make it easier for me. I’m so glad you enjoy them. I haven’t made them in awhile, but I think I need to do so again!

  • Trackbacks

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