Recipes

Liz Smith’s Biscuits

  • Serves

    makes 12 biscuits

HELEN ROSNER

This biscuit recipe from writer Liz Smith was one of the late Nora Ephron's favorites; it was included in Ephron's memorial service program. It first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Remembering Nora Ephron.

Ingredients

  • 2 cups flour, plus more for dusting
  • 2 tbsp. baking powder
  • 1 tsp. kosher salt
  • 7 tbsp. unsalted butter
  • 34 cup milk

Instructions

Step 1

Heat oven to 450°. Whisk flour, baking powder, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add milk; stir until dough just comes to together with visible flecks of butter. On a lightly dusted surface, roll dough 1" thick. Using a small juice glass or a 2 1⁄2" round cutter, cut out biscuits and transfer to a baking sheet; bake until golden, 10–12 minutes.

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