Buttery Biscuits. Simple, easy to make, serve sweet, savory, or plain … I also prefer browner biscuits, but can stay light golden with less baking time.
I had never been one to eat biscuits, until stumbling upon one of these cooking shows that walks through how-to’s, “America’s Test Kitchen”. During this episode they had run through a tutorial for making cheese-stuffed biscuits. With embarking on my recent baking adventures, this was one I decided to try making.
When cooking/baking I often consider the how long it can be stored and kept fresh – so this recipe is without the cheese stuffing. The plain biscuits freeze well, pop them into the oven at 350 for 20 minutes, and voila! Fresh …
The versatility of biscuits is quite inviting … burger sliders, egg sandwiches, honey, and more!
How do you like your biscuits?
Let me know what you think with a comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
- 3 cups all purpose Flour
- 3 teaspoon Baking powder
- 3/4 teaspoon Cream of Tartar
- 1 teaspoon Salt
- 1 table spoon Sugar
- 1 1/2 cup Butter – (cold) tiny cubed/minced
- 1 1/2 cup Milk – whole, half, or buttermilk
- 1 egg for wash
Directions
- Cut Butter into small cubes, and put in freezer for 10 minutes
- Preheat oven 425F (218 C) degrees
- Mix all dry ingredients together – Flour, Baking Powder, Cream of Tartar, Sugar, and Salt
- Combine Butter cubes with dry mix without breaking cubes – use fingers to mix in
- Combine Milk with Flour and Butter textured mix, breaking cubes – use spatula
- Line Baking tray with parchment paper and dusting of Flour
- Scoop 1/2 cup of dough onto tray
- Use egg wash on all dough balls
- Bake for 15-20 minutes until golden brown – images below were baked for 17 minutes
- Let sit for 5 minutes before taking out of pan