PLAIN GOOD BUTTER BISCUITS
This has become my go-to recipe for biscuits. It's simple, quick and uses ingredients I almost always have on hand. I've heard that the best biscuits are made with a butter/lard combo. However, I don't have access to real, additive-free lard and will not touch the chemical mystery food that is shortening, so...Here I am with the next best thing...The Plain Good Butter Biscuit. I got this from Brenda Hyde at SeedsofKnowledge.com and it's based on a 1933 recipe.
Provided by RedFarmGirl
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 5
Steps:
- Sift the flour then measure. Add b. powder and salt and sift again.
- Cut in the butter. Hyde recommends using your fingers for this by rubbing the butter into the flour. I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good. If you have "hot hands" too, use a pastry cutter or two knives to cut the butter into the flour.
- Add the milk gradually, stirring gently. Add only enough milk to bring the flour together in a soft ball. Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk. Gently pat the dough into a 1/2" tall layer. Handle the dough as little possible so the biscuits will be tender.
- Cut the dough into rounds or squares and place in a buttered pan. It helps biscuits to rise more if you allow the sides to touch. I don't know why this works but it usually does for me.
- Bake for 12 - 15 minutes at 400 deg.
- You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk. Then cut the biscuits with a small cutter (or glass) about 2" in diameter.
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Billie Epiha
[email protected]These biscuits are simply perfect. I will definitely be making them again and again.
Susanne peters
[email protected]I'm so glad I found this recipe. These biscuits are the best I've ever had.
Ambati Anjaneyulu
[email protected]I've been looking for a good biscuit recipe for years and I finally found it! These biscuits are everything I've been looking for and more.
Simon Tiri
[email protected]I'm a professional chef and I have to say, these biscuits are amazing. They are the perfect balance of flaky and dense.
Qadan khan
[email protected]I made these biscuits for a brunch party and they were a huge hit. Everyone raved about how delicious they were.
Noelwolf Noel
[email protected]I made these biscuits for my kids and they loved them! They are the perfect size for little hands.
Sserubidde Akon
[email protected]I'm allergic to butter, so I used margarine instead. The biscuits still turned out great! They were just as fluffy and flavorful as the ones made with butter.
Rocky Mental
[email protected]I love these biscuits! They are so versatile. I've used them for sandwiches, sliders, and even bread pudding. They are always delicious.
Jesty Ramon Santos
[email protected]These biscuits are a staple in my kitchen. I make them for breakfast, lunch, and dinner. They are always a crowd-pleaser.
Nakimbugwe Joyce
[email protected]I've been making these biscuits for years and they are always a hit. They are the perfect comfort food.
Jawel Jawel
[email protected]I'm not a baker, but these biscuits turned out great! They were easy to make and tasted amazing. I'll definitely be making them again.
Nelly Beats
[email protected]These biscuits are so good! I made them for a potluck and they were gone in minutes. Everyone loved them!
Stephen Dangana
[email protected]I was skeptical at first because the recipe seemed too simple, but I was pleasantly surprised. The biscuits were delicious! I added a little bit of garlic powder and chives to the dough, and they were perfect for a savory breakfast sandwich.
Ally Rubio
[email protected]I've tried many biscuit recipes, but this one is by far the best. The biscuits are light, flaky, and have the perfect amount of butter flavor. I highly recommend this recipe!
Jshshshiwh Hsshhahshw
[email protected]These biscuits were a hit! They were so easy to make and turned out perfectly golden brown and fluffy. I'll definitely be making these again.