Kentucky Kernel Biscuits

Kentucky Kernel Biscuits
February 1, 2018 Eric Robinson

Yields10 Servings
Prep Time10 minsCook Time22 minsTotal Time32 mins

Ingredients

 3 cups All Purpose White Flour
 1 cup Kentucky Kernel Seasoned Flour
 1 ½ tbsp Baking powder
 8 tbsp Unsalted Butter, cold (1 stick)
 1 ¼ cups Milk

Directions

1

Position an oven rack to the middle of your oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

2

Whisk together flour and baking powder in a large bowl. Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs. Stir in milk until dough comes together.

3

On a floured mat, pat dough out to 1/2-inch thickness and cut with a 3-inch biscuit cutter. Place cut biscuits on prepared baking sheet and refrigerate for 20 minutes before baking.

4

On the middle rack of your oven, bake cooled biscuits at 425°F for 22-24 minutes or until biscuits are baked through.

Notes
5

Makes about 10 biscuits

For best results, press straight down and do not twist when you cut the biscuits; this helps the biscuit rise higher and have fluffier texture.

Refrigerating the cut biscuits for 20 minutes drops the temperature of the butter after its been handled and results in lighter, flakier biscuits.

OPTIONAL: Brush biscuit tops with 2 Tbsp. melted butter just before baking.

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Ingredients

 3 cups All Purpose White Flour
 1 cup Kentucky Kernel Seasoned Flour
 1 ½ tbsp Baking powder
 8 tbsp Unsalted Butter, cold (1 stick)
 1 ¼ cups Milk

Directions

1

Position an oven rack to the middle of your oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

2

Whisk together flour and baking powder in a large bowl. Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs. Stir in milk until dough comes together.

3

On a floured mat, pat dough out to 1/2-inch thickness and cut with a 3-inch biscuit cutter. Place cut biscuits on prepared baking sheet and refrigerate for 20 minutes before baking.

4

On the middle rack of your oven, bake cooled biscuits at 425°F for 22-24 minutes or until biscuits are baked through.

Notes
5

Makes about 10 biscuits

For best results, press straight down and do not twist when you cut the biscuits; this helps the biscuit rise higher and have fluffier texture.

Refrigerating the cut biscuits for 20 minutes drops the temperature of the butter after its been handled and results in lighter, flakier biscuits.

OPTIONAL: Brush biscuit tops with 2 Tbsp. melted butter just before baking.

Kentucky Kernel Biscuits

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