Discover the simplicity of Gordon Ramsay’s biscuits with just flour, baking powder, sugar, salt, cold unsalted butter, and milk. This quick recipe takes only 12 minutes, yielding delightful biscuits. Perfect for a swift, flavorful treat,enjoy warm with a touch of melted salted butter.
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🧡 Why You’ll Love This Biscuits Recipe:
- Flavorful Blend: Gordon Ramsay’s biscuits boast a perfect blend of flavors.
- Simple Preparation: The recipe involves an easy-to-follow and straightforward preparation process.
- Irresistibly Delicious: The end result is biscuits that are irresistibly delicious.
❓ What Is Gordon Ramsay Biscuits Recipe?
Gordon Ramsay’s Biscuits crafted with all-purpose flour, baking powder, sugar, salt, butter, and milk, Ramsay’s biscuits deliver flaky goodness. Freeze butter, mix dry ingredients, add cold butter, stir in milk, shape.
🧈 Gordon Ramsay Biscuits Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons unsalted butter very cold, unsalted European butter is ideal, but not required
- ¾ cup whole milk¹ buttermilk or 2% milk will also work
🍪 How To Make Gordon Ramsay Biscuits
- Put the butter in the freezer for 10 to 20 minutes before starting this method for the best results. To make light, flaky, buttery cookies, the butter should be very cold.
- A cookie sheet should be lined with flexible parchment paper and the oven should be heated to 425F. Not to be used.
- In a big bowl, mix flour, baking powder, sugar, and salt together using a whisk. Not to be used.
- Using a pastry knife or, better yet, a box grater to shred the butter into small pieces is how you should add the butter to the flour mixture after taking it out of the fridge.
- By cutting the butter or mixing the grated butter, you can make a blend that looks like coarse crumbs.
- Using a wooden spoon or spatula, stir in the milk until the dough is well mixed. Be careful not to work the dough too much.
- To make biscuits, put the dough on a lightly floured surface and gently press it together with your hands. For easier handling, add flour if the dough is too sticky.
- Pull the dough together by folding it in half over itself and then gently pressing the pieces together with your hands. After folding the dough in half once, turn it 90 degrees and do it again five or six times, being careful not to overwork the dough each time.
- Do not use a rolling pin; instead, use your hands to flatten the dough until it is 1″ thick. Next, lightly flour a 2 ¾” round cookie cutter.
- While making close cuts, press the biscuit cutter straight down into the dough and drop the biscuits onto the baking sheet that has been prepared.
- For as many cookies as you can get, repeat the steps and place them on the baking sheet less than ½” apart.
- When you’ve made as many cookies as you can from the dough, gently work it again to make at least two more.
- Put the pans in the oven at 425F for 12 minutes, or until the tops start to tan slightly.
- Immediately after taking out of the oven, you can brush with melted salted butter if you want to. Feel free to eat it warm.
💭 Recipe Tips:
- Chilled Bliss: Freeze butter for flakier biscuits.
- Hands-On: Avoid overworking the dough for a tender texture.
- No Rolling: Press dough by hand, no rolling pin is needed.
- Quick Bites: Cut biscuits close to maximize your batch.
🍳 What To Serve With Biscuits?
Serve Biscuits with Butter and Jam ,Gravy, Fried Chicken, Eggs and Bacon, Sausage, Cream Cheese, Ham, Fruit Compote.
🎚 How To Store Leftovers Biscuits?
- In the fridge: Store Leftovers Biscuits in an airtight container for up to 3 days.
- In the freezer: Store Leftovers Biscuits in a zip-top bag for up to 3 months.
🥵 How To Reheat Leftovers Biscuits?
- In the oven: Place Leftovers Biscuits on a baking sheet, and reheat for 5-10 minutes at 350°F.
- In the microwave: Use a microwave-safe plate to heat Leftovers Biscuits for 20-30 seconds at 350°F.
- In the air-fryer: Reheat Leftovers Biscuitss for 3-5 minutes at 350°F.
FAQ’S
How Do I Know When The Biscuits Are Done Baking?
Bake the biscuits at 425°F for 12 minutes or until the tops start to tan slightly this ensures they are cooked through. Check for a golden-brown color on the surface.
Why Should I Avoid Using A Rolling Pin?
Avoid using a rolling pin to maintain flakiness instead, shape the dough with your hands until it’s 1″ thick. Rolling may overwork the dough, affecting the texture of the biscuits.
How Do I Prevent The Biscuits From Being Too Dense?
To prevent dense biscuits, handle the dough gently fold it a few times without overworking. Also, be cautious with the milk; don’t overmix. The goal is a light, flaky texture.
Can I Use A Non-stick Cookie Sheet Instead Of Parchment Paper?
Yes, you can use a non-stick cookie sheet parchment paper is recommended for best results. If using a non-stick sheet, ensure it’s well-greased to prevent sticking.
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Gordon Ramsay Biscuits Nutrition Fact:
- Calories: 280kcal
- Carbohydrates: 36g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 33mg
- Sodium: 405mg
- Potassium: 287mg
- Fiber: 1g
- Sugar: 4g
- Calcium: 131mg
- Iron: 2mg
Gordon Ramsay Biscuits
Description
Discover the simplicity of Gordon Ramsay’s biscuits with just flour, baking powder, sugar, salt, cold unsalted butter, and milk. This quick recipe takes only 12 minutes, yielding delightful biscuits. Perfect for a swift, flavorful treat,enjoy warm with a touch of melted salted butter.
Ingredients
Instructions
- Put the butter in the freezer for 10 to 20 minutes before starting this method for the best results. To make light, flaky, buttery cookies, the butter should be very cold.
- A cookie sheet should be lined with flexible parchment paper and the oven should be heated to 425F. Not to be used.
- In a big bowl, mix flour, baking powder, sugar, and salt together using a whisk. Not to be used.
- Using a pastry knife or, better yet, a box grater to shred the butter into small pieces is how you should add the butter to the flour mixture after taking it out of the fridge.
- By cutting the butter or mixing the grated butter, you can make a blend that looks like coarse crumbs.
- Using a wooden spoon or spatula, stir in the milk until the dough is well mixed. Be careful not to work the dough too much.
- To make biscuits, put the dough on a lightly floured surface and gently press it together with your hands. For easier handling, add flour if the dough is too sticky.
- Pull the dough together by folding it in half over itself and then gently pressing the pieces together with your hands. After folding the dough in half once, turn it 90 degrees and do it again five or six times, being careful not to overwork the dough each time.
- Do not use a rolling pin; instead, use your hands to flatten the dough until it is 1″ thick. Next, lightly flour a 2 ¾” round cookie cutter.
- While making close cuts, press the biscuit cutter straight down into the dough and drop the biscuits onto the baking sheet that has been prepared.
- For as many cookies as you can get, repeat the steps and place them on the baking sheet less than ½” apart.
- When you’ve made as many cookies as you can from the dough, gently work it again to make at least two more.
- Put the pans in the oven at 425F for 12 minutes, or until the tops start to tan slightly.
- Immediately after taking out of the oven, you can brush with melted salted butter if you want to. Feel free to eat it warm.
Notes
- Chilled Bliss: Freeze butter for flakier biscuits.
Hands-On: Avoid overworking the dough for a tender texture.
No Rolling: Press dough by hand, no rolling pin is needed.
Quick Bites: Cut biscuits close to maximize your batch.
Gordon Ramsay Biscuits