Last week I made my first biscuits ever. It was easier that I imagined and they turned out way better that I expected.
I followed the recipe in Micheal Ruhlman’s Ratio. And his procedure. The recipe is more of a ratio thingy, but the procedure was what sold me.
It was a puff pastry kind of procedure, where you “turn” the dough to create the flaky layers of dough.
Goat milk yogurt and thyme biscuits
- 9 oz. flour
- 1.5 oz. butter
- 4.5 oz. goat milk yogurt
- 3 oz. milk
- 1 tsp thyme
- 1 tsp salt
- 2 tsp baking powder
- Mix all the ingredients by cutting the butter into the flour. As soon as the dough is formed, form in a brick and place in the fridge until well chilled (about 1 hour). The dough should be speckled with butter clumps.
- Take the dough from the fridge and roll out in a long rectangle. Fold into thirds and place in the fridge to chill. Repeat the procedure 4-6 times. This will create the layers.
- Roll out the dough one final time and cut your biscuits. Bake at 400F for 20-30 minutes.