Recipe by MarthaStewartWanabe
I found a recipe in the 12th Edition of the Better Homes and Gardens cookbook and modified it a bit to suit my liking. I served them along side a hearty beef stew. My husband proclaimed they are by far the best biscuits I've ever made. They turned out flaky and buttery and raised so nicely that we could actually peel the layers apart.
Top Review by diner524
Fantastic biscuits!!! I made 1/2 of the recipe and got 8 nice sized biscuits. I ate the first one fresh from the oven with just some butter. After dinner, we had them as shortcake with strawberries, ice cream and whipped topping, my favorite. I froze the rest of the biscuits to serve later this week when the kids are over for dinner/dessert. This is a biscuit I would serve for dessert as it is sweet. I made a 2nd batch the next day, but didn't add the sugar and did add a couple of tablespoons of fresh chives, awesome!!! Thanks for sharing the recipe. Made for "Best of 2013 Tag Game."
- 3 cups flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup butter, chilled
- 1 1⁄4 cups buttermilk
Directions See How It's Made
- Preheat oven to 450°F.
- In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar.
- Slice butter into cubes and cut into flour mixture until pea-sized crumbs form.
- Add buttermilk and stir with a fork untl mixture is moistened.
- Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt.
- With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown.
- Serve warm.