Quaker Bonnet Biscuits

From Cook's Country | October/November 2005

Why this recipe works:

To speed up our Quaker Bonnet Biscuits recipe, we used a food processor to cut the chilled butter quickly into the dry ingredients. We then transferred the dry ingredients to a large bowl and mixed the wet ingredients in by hand to prevent overmixing. We added whole milk, an egg, and sugar in… read more

To speed up our Quaker Bonnet Biscuits recipe, we used a food processor to cut the chilled butter quickly into the dry ingredients. We then transferred the dry ingredients to a large bowl and mixed the wet ingredients in by hand to prevent overmixing. We added whole milk, an egg, and sugar in addition to a lot of butter to keep the flavor rich and the texture tender. For the “bonnet" shape, we affixed a smaller round on top of a larger round—off center, of course. Proofing the biscuits in a warm oven hastened their rise. Once doubled—about 30 minutes—they were ready to bake.

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Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

Ingredients

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