Sara Bradley's Poppy Seed Biscuits with White Lily Flour
Makes about 8 biscuits
  • 2 cups (250 grams) White Lily All-Purpose Flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¾ cup (180 grams) whole milk
  • 1 tablespoon (15 grams) heavy whipping cream
  • 1 teaspoon (3 grams) poppy seeds
  • Flaked salt and ground black pepper, for sprinkling
  1. In a large bowl, combine flour, baking powder, sugar, and kosher salt. Stir with hands to get any lumps outs. Add cold butter using a “church fold.” Rub your hands together with flour and butter in your palms, almost like shaking hands with yourself, causing butter to smash and stretch. You want long, flat pieces of butter. (You are essentially creating a laminated dough.) This will make your biscuits extra fluffy. (Do not overmix the butter. You do not want the pieces to be too small.)
  2. Slowly add milk, and keep folding dough over on itself. (Do not knead or squeeze dough to incorporate the milk. The dough should become one but not be wet and sticky. If you need a little extra milk, go for it.)
  3. On a lightly floured surface, roll dough to a 1-inch thickness. Using a 2½-inch round cutter, cut dough. Place on a baking sheet. Lightly brush with cream, and sprinkle with poppy seeds, flaked salt, and pepper. Refrigerate for 30 to 45 minutes, or freeze for up to 1 week. (If freezing, let thaw in the refrigerator before baking.)
  4. Preheat oven to 350°F (180°C).
  5. Bake until golden brown and done inside, 20 to 25 minutes.
Recipe by Bake from Scratch at