Butter Biscuits

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

  1. Cut Butter into small cubes, and put in freezer for 10 minutes
  2. Preheat oven 425F (218 C) degrees
  3. Mix all dry ingredients together – Flour, Baking Powder, Cream of Tartar, Sugar, and Salt
  4. Combine Butter cubes with dry mix without breaking cubes – use fingers to mix in
  5. Combine Milk with Flour and Butter textured mix, breaking cubes – use spatula
  6. Line Baking tray with parchment paper and dusting of Flour
  7. Scoop 1/2 cup of dough onto tray
  8. Use egg wash on all dough balls
  9. Bake for 15-20 minutes until golden brown – images below were baked for 17 minutes
  10. Let sit for 5 minutes before taking out of pan

 

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