Monday I showed you How to Make Butter and today I am sharing my favorite recipe for Butter Biscuits! You can always eat the Butter Biscuits without homemade butter, but topping them with the homemade butter really brings it up a notch. Butter Biscuits are so warm and comforting. I love eating these as a special breakfast treat. Biscuits are so versatile too. Top them with a little butter and jelly, sausage and gravy, honey, or bacon eggs and cheese (my fave). I grew up on the canned version of biscuits which were easy for my mom to just pop and bake… I don’t blame her a bit, but I always thought that biscuit making was hard. I was wrong. I realized that the only “secret” to make them was incorporating the fat into the flour. The rest is mixed just like a cake mix!
Here is what the flour looks like once the butter is incorporated:
I would say that it looks a little like wet sand and getting to that stage was not hard at all. Much more time consuming than popping the can, but I am afraid of popping the can anyway! lol I am weird like that! It reminds me of a Jack in the Box when they “pop” and it startles me every time. :P
These are so warm, flaky, buttery, light and filling. They really are the perfect biscuits and I love that I can make them with butter instead of Crisco or Lard. Make them even healthier by substituting a little whole wheat flour for some of the white flour. I would start by trying about 1/4 cup and move up to see how it goes, but you should be able to safely switch out half the all purpose for the whole wheat. Yummy!!!
All that is left to do is top them and eat them! I topped these with some homemade butter. What would you top yours with or are you a straight biscuit eater?
- 1½ cups all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 stick (1/2 cup) cold butter cubed
- ¾ cup of milk OR buttermilk (your preference)
- optional : 2 Tbsp. of sugar for a slightly sweet biscuit.
- Preheat the oven to 400 degrees F. Lightly grease a baking pan or cookie sheet. Sift the flour with the baking powder, salt, (sugar if using) and the baking soda in a medium bowl. Add butter and mix with your hands or a fork until the mixture becomes crumbly. (It will look a lot like wet sand), Make a “well” in the middle of the flour mixture and add milk to it. Mix just until it forms a dough- do not over mix! For the next part use a lightly floured surface to put your dough out on. Kneed it about 5 times and then roll it (or pat it) out to about 1 inch thickness. You will then use either a biscuit cutter (or a cleaned and cut out can) to cut the biscuits. It is best to cut them straight down without twisting to prevent lop-sided biscuits. Place the biscuits on your lightly greased baking sheet right next to each other (barely or almost touching to prevent spreading). Bake for 15 minutes or until the biscuit tops are lightly browned. Enjoy!
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