Easy, Fluffy, Warm Biscuits You Can't Stop Making
Honey, jam, butter, syrup...what do you like to put on your biscuits? Sweet or savory, the biscuit is one of those things that if done right can make the meal. It's like really good bread in a sandwich, it just makes the sandwich better and makes all the difference.
So, whether it's biscuits and sausage gravy or strawberry shortcake, you need the perfect biscuit and thanks to "Mom on Timeout" I found super easy recipe that will have you making biscuits every Sunday morning.
3 cups of AP flour
3 tbsp of white sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 cup whole milk. *(I prefer buttermilk. Remember, if you don't have buttermilk, an easy and reliable substitute is a tbsp of white vinegar or a tbsp of lemon juice and then fill the rest up with milk till you get the 1 cup needed)
Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. *(I've tried a couple different ways, a small dice on the cold butter, grating frozen butter or cutting frozen butter with a kitchen knife. What I have found works best for me is cutting the frozen butter. It breaks into shards. Then just give it a final few chops and into the bowl it goes. Also, I touch it with my warm hands as little as possible. I incorporate everything with a fork and really the only time my hands touch the dough is the few times I knead it.)
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
For extra tasty biscuits, brush the tops of the biscuits with melted butter...