American Style Breakfast Biscuits

American Style Breakfast Biscuits

30 minutes - serves 6-8

250 grams maida (all purpose flour)

2 tbs baking powder

1 tsp salt

1 tsp sugar

3/4 cup butter, softened

1 cup milk

1. Preheat oven to 200 degrees Celsius convection with both elements on. In an oven safe 9x13 pan, add 1/4 cup of butter and place the pan in the oven to melt.

2. In a separate bowl, mix together the dry ingredients. Add butter to the dry ingredients and either using 2 butter knives, a pastry cutter, or your hands, cut the butter into the flour mixture until it’s mealy (rice sized pieces of butter).

3. To the butter/flour mixture, add the milk and stir until a dough forms.

4. Lightly flour a clean surface and pour the dough onto the floured surface. Roll out the dough so it’s about one inch thick. Using a floured biscuit cutter or floured cup, cut biscuits. There should be around 10 biscuits depending on the size of your cup/cutter.

5. Place the biscuits in the buttered pan. Turn off the top element of your OTG and bake the biscuits for 17-20 minutes until golden brown on top.

Serve warm with butter and my Sugar Free Apple Butter!

Notes:

• If making in America, just preheat your oven to 400 degrees and bake as usual for 17-20 minutes.

• Easily add Sourdough Discard by adding 125 grams of Sourdough Discard and 125 grams of milk instead of only milk. You may need to add more milk or more flour depending on the liquid ratio of your discard.