Biscuits
Fluffy, golden biscuits with island warmth — made rich with evaporated milk. Light, airy centers with perfectly crisped edges, brushed with melted butter.
Ingredients
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp sugar optional, for light balance
- 4 tbsp cold unsalted European butter cubed
- 4 tbsp cold shortening cubed
- ½ cup milk If using evaporated milk dilute – ⅓ cup milk, ⅔ cup water
Instructions
- Preheat to 425°F (220°C)
- In a large bowl, whisk together flour, baking powder, salt, and sugar (if using).
- Add cold butter and shortening. Using a pastry cutter or fingertips, work the fat into the flour until it resembles coarse crumbs with pea-sized bits of butter throughout.
- Pour in evaporated milk, stirring gently with a fork until the dough begins to come together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll to about ¾ inch thick. Fold once or twice for extra layers, then cut into rounds or squares.
- Place biscuits on the prepared baking sheet, close but not touching for soft sides, or spaced apart for crisp edges.
- Bake for 14–16 minutes, or until golden on top and bottom.
- Brush the tops with melted butter after baking for a glossy finish.
- Best served warm — especially with jam, cheese, or a savory island breakfast.
Notes
- Makes about 6 large biscuits (depending on cutter size).
- Handle dough lightly for the flakiest texture.
- For extra golden tops, brush with a little milk or cream before baking.
- Baking on a sheet gives slightly crisper bottoms and edges than a cast iron pan.
