Sara Bradley's Poppy Seed Biscuits
- Prep Time:
- 10 min
- Cook Time:
- 20 min
- Total Time:
- 30 min
- 12 biscuits
- 2 cups White Lily all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons butter cold and cut into dime size cubes cubed
- 3/4 cup milk
- 1 teaspoon poppy seeds
- 1 tablespoon heavy cream
- Flake salt and black pepper
- Combine flour, sugar, baking powder and salt in a large bowl, mix to remove any lumps
- Add the butter using a "church fold": Rub your hands together with flour and butter in your palms, like you are shaking hands with yourself, causing the butter to be mashed and stretched. You should have long, flat pieces of butter (you are essentially creating a laminated dough). This will make your biscuits extra fluffy. Do not over mix the butter. You do not want the pieces to be too small.
- Add (slowly) milk to the dough. Keep folding the dough over on itself. Do not knead or squeeze the dough to incorporate the milk. The dough should become one, but not be wet and sticky. If you need a little extra milk, go for it.
- Roll out the dough onto a lightly floured surface at 1-inch thickness and cut biscuits into your desired size. We like ?cat head,? which means huge. You can also make tiny biscuits for snacks at parties
- Arrange on a sheet tray/baking pan and lightly brush with heavy cream. sprinkle poppy seeds, salt, pepper on top.
- Set the dough in the fridge for 30-45 minutes. You can also freeze for up to 1 week. When you would like to use it, take it out of the freezer and let thaw in the fridge before baking.
- Let set in fridge for 30-45 minutes. you can also freeze for up to 1 week. just take out of the freezer and let thaw in the fridge before baking.
- Bake at 350°F for 15-25 minutes, or until golden brown. The cooking time will depend on the size you make the biscuit.
*Percent Daily Values are based on a 2,000 calorie diet.
Place cake pans in the middle of the oven for even browning. Leave at least 1 inch of open space around pans to allow for good air circulation.
For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.