Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.
Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.
On a floured surface, pat the dough into a 4x8-inch rectangle. Using a floured chef’s knife, cut the dough into eight 2-inch-square biscuits. Carefully transfer the biscuits to the baking sheet, spacing them about 2 inches apart.
Bake until golden-brown, 12 to 15 minutes. Let cool on a wire rack until warm, about 10 minutes, before serving.
nutrition information (per serving):
Photo: Scott Phillips