Soft winter-wheat flour produces exceptionally light baked goods, especially biscuits and cakes. Sometimes this type of flour is self-rising. If so, adjust the recipe according to the package instructions.
Recipe courtesy of Williams-Sonoma.
- 2 cups soft winter-wheat flour, such as White Lily flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces
- 1/2 cup half-and-half
- 1 Preheat an oven to 500°F.
- 2 Over a sheet of waxed paper, sift together the flour, baking powder and salt and sift again. Put the flour mixture in a large bowl and add the butter. Using a pastry blender or your fingertips, mix the flour and butter together until the mixture resembles small, coarse crumbs. Add the half-and-half and, using a fork, stir to form large, moist clumps.
- 3 Turn the dough out onto a lightly floured surface. With floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 3-inch round cookie cutter, cut out the dough and transfer the rounds to an ungreased baking sheet; gather the scraps and repeat.
- 4 Bake, rotating the pan once halfway through baking, until the biscuits are golden brown, 8 to 10 minutes. Makes 12 biscuits.