Biscuits are something I really love. You can whip up a batch, bake ’em, and have a plate full of hot golden biscuits in 15 minutes. They are simple, and they are a classic staple of southern kitchens (in which I am proud to be included!)
I have two biscuit recipes that I alternate between. Buttermilk Biscuits, and these wonderful Soft Butter Biscuits. The Buttermilk Biscuits I shared in a previous post, use canola oil and buttermilk as the fat and liquid. The biscuits I’m sharing with you today are more traditional- using butter and milk.
Here are some of the specs:
These biscuits have a wonderful soft and fluffy texture. They are very tender. The Tablespoon of baking powder that this recipe calls for causes the biscuits to rise nice and tall when baking- giving you a really beautiful product. And- most importantly- the buttery flavor is really great. Yum- Yum!
- 2 cups flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/2 cup butter (1 stick)
- 3/4 cup milk
Combine the dry ingredients and give it a mix. (I did these in my food processor. Just pulse it a little to combine well)
Cut the cold butter in 3 chunks and add to the flour mixture. Using a pastry blender, or pulsing in the food processor, cut the butter into the flour mixture until it all resembles coarse crumbs
Add milk and mix or pulse until a soft dough is just formed.
Turn onto a lightly floured surface and knead a few times. Pat down to desired thickness.
Cut with a biscuit cutter and place on lightly greased baking sheet.
Bake at 450 for 8-10 minutes- or until starting to turn golden.
Remove and place on a wire rack. Serve Immediately.