Serves: 12
Fluffy, Buttery, flakey biscuits for everyday.
Ingredients:
2 cups plain flour – sifted
1 Tb baking powder
½ tsp salt
½ tsp cream of tartar
1 ½ – Tb honey or sugar
1 stick butter (1/2 cup) cold and cut into ½ inch cubes. You can use shortening or a mix of butter and shortening.
⅔ – ½ cup whole milk
Directions:
Preheat oven to 375 F. to 400 F. I use 375 F. for my oven.
You can use fork method or place dry ingredients in a food processor and whiz to combine.
Add butter and pulse or cut in with pastry cutter, till the butter looks pea size.
Dump into a mixing bowl if using processer, and add the milk and honey and stir until it comes together by hand.
Place on a lightly floured surface (I use a sheet of parchment paper for easy clean up). Knead several times to work the gluten then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.
Gently cut out with a biscuit cutter, a tin can or a glass. Try not to use twisting or sawing motion as it will smash edges and affect the rise of the biscuit. Place biscuits in baking pan flat side up for a more even rising.
Let the biscuits rest a few minutes or up to ½ hr. before placing in the oven if you have time. The rise will increase.
You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
Bake for 10 minutes or until golden brown.