Quaker Bonnet Biscuits
An old-fashioned recipe turns out to combine the convenience of biscuits with the soft texture and yeasty flavor of good dinner rolls.
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 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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