Sizzle Biscuits

These basic biscuits are about as simple as you can get, but they are flaky, buttery and delicious.

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As I’ve said in other posts, sometimes the best food is the simplest to make. These basic biscuits are about as simple as you can get, but they are flaky, buttery and delicious.

As you’ll see, this recipe calls for evaporated milk from a can instead of using fresh whole milk; the canned milk offers a bit more richness. Also be sure to use fresh baking powder so these biscuits will come out nice and fluffy. Finally, whip out your cheese grater, you’re going to love this one.

The most satisfying part of making these biscuits is when you brush melted butter on top just as they exit your toaster oven. The sizzle that you hear is what gives them their name while also putting a smile on your face.

Even hours after they come out of the oven, they still have a lightly crispy texture on the outside and fluffy on the inside. Of course, fresh is better, but these things last and are easy to reheat in the microwave.

Sizzle Biscuits

Course:
Cuisine:
Difficulty:
Servings
12
servings
Prep time
30
minutes
Cook time
12
minutes
Total time
42
minutes

Ingredients

  • 1
    cup
    salted butter
  • 4
    cups
    all-purpose flour
  • 2
    tbsp
    baking powder
  • 2
    tbsp
    granulated sugar
  • 1
    can
    evaporated milk
    12 oz

Directions

  • Freeze 12 tablespoons (1.5 sticks) of the butter for about 20 minutes.

  • In a large bowl, combine the flour, baking powder, sugar and salt. Mix well and set aside.

  • Grate the butter with a cheese grater. Add the grated butter to the flour mixture, then cut it in thoroughly with a pastry cutter, until it resembles coarse crumbs.

  • Add the milk, using a wooden spoon to stir until combined. Be careful not to overwork the dough.

  • Transfer the dough to a well-floured surface. Use your hands to gently work the dough together. If it’s too sticky, add flour until it is manageable. Again, try not to overwork the dough.

  • Once the dough is cohesive, fold it in half over itself, using your hands to gently flatten the layers together. Rotate 90 degrees and repeat. Continue this process for a total of about 5 or 6 times. Did I mention not to overwork the dough?

  • Use your hands to carefully flatten the dough to about 1 inch thick (don’t use a rolling pin). Lightly dust a 2.75-inch round biscuit cutter with flour, then strategically cut as many biscuits out of the dough as possible. Carefully rework the dough into another small slab and cut out another couple of biscuits or three. You should get a total of 12.

  • Line a cookie sheet with non-stick parchment paper, then place the biscuits in a nice grid, about 0.25 inch apart. Set the cookie sheet aside to let the biscuits rest while you prepare for baking.

  • Preheat oven to 425 degrees; doing it now gives the biscuits a chance to rest before going in. Bake biscuits for approximately 12 minutes or until the tops are just beginning to turn lightly golden brown.

  • While they are baking, melt the remaining 4 tablespoons of butter. As soon as the biscuits come out of the oven, liberally brush the melted butter across the tops. They will sizzle as you brush them, which is extremely satisfying, but also allows the butter to immediately absorb into the biscuits while still allowing them to keep their lightly crisp outer crust.