The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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Cooking Corner: Biscuits

By Emily Fry

Staff Writer

Biscuits

Biscuits are a great recipe to have in your repertoire because they are so versatile. You can make them to go along with dinner, or you can add one tablespoon of sugar to the recipe and serve it with strawberries and whipped cream for a delicious strawberry shortcake. You can add other flavorings to your biscuit batter such as cheddar cheese or craisins and orange zest. Either way, you’re bound to have a delicious treat. Happy Baking!

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Ingredients:

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup cold unsalted butter, cut into small pieces

3/4 cup milk

1 egg, lightly beaten

For topping, 1 egg beaten with 1 Tbsp milk

 

Directions:

1. Sift together flour, baking powder, salt and, if you choose, the sugar.

2. Cut the butter into the flour mixture using a pastry blender ( if you don’t have one, your fingers will work fine) until the mixture resembles coarse crumbs. Add the milk and egg, and beat until just combined. The batter should still be sticky and lumpy.

3. Place mixture on a lightly floured surface and knead until it comes together and is a smooth dough. Be careful not to over-knead, that can overwork the gluten, leading to tough biscuits.

4. Roll out the dough until it is about 1/2 inch in thickness. Cut out the biscuits using a round cookie cutter (if you don’t have one, the top of a glass works as well).

5. Place biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits with the egg mixture.

6. Bake in a 400 F oven for about 10-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

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