Wow. That is the only word to describe these creamy, rich biscuits. They are incredibly tangy, but not overwhelmingly so. Not only do they pack an intense flavor punch but also bake up as downright beautiful.
Goat's-milk butter is available at Whole Foods Markets.
Make Ahead: The biscuits can be cut and placed on the baking sheet (at room temperature) for up to 1 hour. The baked biscuits are good hours later at room temperature or heated.
Servings: 10 - 12 biscuits
- 2 1/4 cups self-rising flour, plus more as needed
- 4 ounces (1/2 package) chilled goat's-milk butter, cut into 1/2-inch cubes, plus more butter, melted (see headnote)
- 3/4 cup regular or low-fat milk
Select the baking pan by determining if a soft or crisp exterior is desired. If a soft exterior is desired, select a cake pan or cast-iron skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. If a crisp exterior is desired, select a baking sheet or other baking pan where the biscuits can be spaced apart, allowing air to circulate and creating a crispier exterior. Brush the baking pan with butter if a crispy biscuit bottom is desired, otherwise leave it ungreased.
Position an oven rack at the top; preheat to 425 degrees.
Fork-sift or whisk 2 cups of the flour in a large bowl, preferably wider than deeper, and reserve the remaining 1/4 cup of flour. Scatter the pieces of chilled goat’s-milk butter over the flour and work it in by rubbing your fingers with the goat’s-milk butter and flour as if snapping your thumb and fingers together (or use 2 forks, knives or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no pieces larger than a pea.
Refrigerate for 5 minutes if the cutting in took longer than 5 minutes (to chill the fat).
Make a deep hollow in the center of the flour mixture. Pour the milk into the hollow and stir quickly, pulling the flour in using broad circular strokes. Mix just until the dry ingredients are moistened and the dough begins to pull away from the side of the bowl. If there is some flour remaining in the bottom and sides of the bowl, stir in a tablespoon or two of milk to incorporate the remaining flour. If the dough is a little sticky, it may become easier to handle when shaping.
Use some of the reserved flour to dust a clean work surface. Turn the dough out onto the floured surface and sprinkle the top of the dough lightly with flour. Flour your hands.
Fold the dough over in half and pat it out into about a 1/2-inch-thick round, using a little extra flour as needed. Fold the dough again, then pat it to a thickness of 1/2 inch. Brush off any extra flour.
For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour. Cut out the biscuits very close together, starting at the outside edge, being careful not to twist the cutter. The scraps may be rerolled, although these scraps make tougher biscuits.
Use a metal spatula to transfer the biscuits to the pan or baking sheet. These cut and shaped biscuits may be made ahead an hour or do, and get a better rise if they are. Bake the biscuits on the top rack for 6 minutes, then rotate the pan or baking sheet from front to back. (If the bottoms of biscuits on a baking sheet are browning too quickly, slide a second baking sheet underneath.) Bake for 4 to 8 minutes, until the biscuits are lightly golden brown.
When the biscuits are done, lightly brush the tops with melted butter. Turn the biscuits out upside down on a plate to cool slightly before serving.
Serve hot, right side up. If desired, split and fill with goat's-milk butter. You might think you've died and gone to heaven.
From Charleston cookbook author Nathalie Dupree.
Tested by Bonnie S. Benwick.
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