12. Easy, Flaky, Buttery Biscuits

This isn't exactly a new recipe, however it is a new one for the year. I just didn't follow it through step by step the last time I made it. These are the biscuits I used for the biscuits & gravy the morning I also made the apple fritters. By far, these are the best biscuits I've made.

I had a recipe I had been using for a while but somehow had misplaced the web address when I went to make them again. When I'm in need of something quick and simple, I turn to Tasty Kitchen for recipes others have posted. And along came the new biscuits! Let's get on to some early morning baking, shall we?

Easy, Flaky, Buttery Biscuits

You'll need flour, baking powder, sugar, cream of tartar, salt, butter, 1 egg & milk. I aparently didn't realize I needed cream of tartar until after the photo.

Early morning baking wouldn't be complete without a cup of coffee.

Add 3 cups of flour to a bowl.

Next add 4 1/2 tsp. baking powder, 2 tbsp. sugar, 3/4 tsp. cream of tartar & 1/2 tsp. salt.

Mix all of your dry ingredients together.

Add 3/4 cup of cold butter.

Cut in the cold butter with a pastry cutter until the butter is in small, pea sized chunks. I don't have a pastry cutter, so I used my pizza cutter. Sounds weird, but it works. And yes, I'll get a pastry cutter eventually.

Mix 1 slightly beaten egg with 1 cup of milk and add to the rest of your ingredients. Stir to combine until you have a soft dough ball. I found it to be a little easier to mix with my hands to get it well combined.

I found this to be extremely sticky so I added a little extra flour and covered the outside of the ball before turning it out on to the counter to kneed for 30 seconds.

I lightly floured the counter and took small sections of the dough at a time and patted them out to about 3/4 of a inch thick. The recipe stated to roll them to avoid flakiness, but we like rustic, flaky looking biscuits. This was the tiny bit left over after 12 biscuits made it on to the baking tray. My husband always polishes off the last of the dough.

12 fresh cut biscuits. You could use a biscuit cutter if you have one, I just used the mouth of a small glass. Place them on a lightly greased baking sheet and pop in the oven heated to 450 degrees for 10 minutes.

My sweet little girl napped on my lap while I was waiting for the biscuits to bake.

Here they are, beautiful and golden. I love how high they've puffed up with all of their flaky cracks.

There is nothing better than homemade. Warm, melt in your mouth, rustic, buttery biscuits.

Serve them with homemade sausage gravy or even Kate's Chicken Noodle Soup! You'll love them.

Easy, Flaky, Buttery Biscuits

courtesy of ranchinmom2four

•3 cups Flour

•4-½ teaspoons Baking Powder

•2 Tablespoons Sugar

•¾ teaspoons Cream Of Tartar

•½ teaspoons Salt

•¾ cups Butter, Cold

•1 whole Egg, Slightly Beaten

•1 cup Milk

 

Preheat oven to 450 degrees.

Mix dry ingredients together.

Cut in cold butter, until it is pea-sized.

Mix egg and milk, pour into the dry mix.

Stir together with a fork.

Combine all the dry mix with the wet mixture until it forms a soft ball.

Turn out onto a floured counter.

Pat down until 3/4″ thick (rolling will keep it from being flaky).

Using a biscuit cutter (or whatever you have handy), cut biscuits out and place on an ungreased pan.

Bake for 10-12 minutes until golden and beautiful.