I love biscuits. I love cornbread too. It is hard to say which is my favorite but I am going to say that biscuits is number one with me.
- 2 cups plain flour - sifted
- 3½ tsp baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 1 tablespoon honey
- 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
- ⅔ cup milk
- Preheat oven to 450.
- Place dry ingredients in a food processor and whiz to combine.
- Add butter and pulse til the butter looks like peas.
- Dump into a mixing bowl and add the milk and honey and stir until it comes together.
- Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and 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.
- You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
- If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
- I used a knife and cut them square and had no leftovers. Put biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
- 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.
- I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.
I hope you try this recipe and love it like I do. My husband is crazy over these biscuits too. Let me know if you try them.
3.2.1753I found the recipe here.