Basic Biscuits

Makes 12 three-inch round biscuits

Ingredients:
3 1/4 cups flour, all-purpose or bread
1 teaspoon salt
2 tablespoons sugar
3 tablespoons baking powder
10 tablespoons cold, unsalted butter, cut into small pieces
1 cup whole milk
2 1/2 cups grated cheddar cheese (optional)*
1 cup finely chopped caramelized onions (optional)*
1 cup finely chopped roasted vegetables (optional)*
1 egg

Method of Preparation:
1. Preheat oven to 375 degrees.  Line a baking sheet with parchment.
2. In a large mixing bowl, sift together the flour, salt, sugar, and baking powder.
3. Add the butter to the dry ingredients.  Work the butter into the flour mixture with your fingers until butter pieces are no larger than a pea.
4. Make a well in the center of the dry ingredients.  Pour the milk into the well.  (If using all-purpose flour hold back a bit of the milk).  Using a bowl scraper, work the ingredients together by folding the dry ingredients on the side of the bowl into the milk in the center of the bowl.  While the batter is still a bit lumpy, add the optional ingredients. (If using all-purpose flour, add the remaining milk if batter is dry).
5. Transfer the dough to a floured work surface and fold together until smooth and easy to handle.
6. Using a rolling pin, roll the dough to a 1 1/4 to 1 1/2-inch thickness.  Using a 3-inch round cutter, cut out biscuits and place them on the prepared baking sheet.  Gather the scraps and re-roll to cut more biscuits (do not knead the scraps to combine them, just gently push them together).
7. Allow the biscuits to rest on the baking sheet 20-30 minutes.
8. Combine the egg with a small amount of water.  Brush the egg wash over the tops of the biscuits.  If desired, sprinkle with some of the grated cheese or some of the vegetables.
9. Bake for 15-20 minutes, or until tops are golden brown.  Transfer to a wire rack to cool.
*Note:  If using more than one optional ingredient the entire amount of the combined optional ingredients should not exceed about 1 cup.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Chef Stamm.