Prep 30 mins
Cook 15 mins
This recipe is from the All Recipe site by John Pickett with lots of great reviews. These biscuits are exactly what I was looking for. I modified the recipe just a bit due to suggestions by some of his reviewers and it worked great for me also. Thanks to him I can now bake biscuits I like! I'm going to make some ahead for the freezer since we liked this recipe so well.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1⁄3 cup butter (cold and unsalted)
- 1 cup milk (Skim)
- 2 tablespoons butter (melted)
- Preheat oven to 425 degrees.
- In large bowl, whisk together flour, baking powder, salt and sugar. Cut in the 1/3 Cup of butter (I cut the butter into very small cubes and then used a pastry blender) until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times (I didn't actually do this, I just patted it into a nice smooth mound and then flattened with my hands to the thickness I wanted - about 3/4 inch thick). Cut into biscuits (I used about a 2 inch size). Brush off excess flour and place biscuits onto a lightly sprayed baking pan (I use lightly sprayed foil for easy cleanup). Brush tops of biscuits with melted butter.
- Bake for 10-15 minutes (depending on your oven - I baked mine for about 10 minutes). I actually lift a biscuit off the pan and see if the bottoms are a nice light golden brown and then I remove from oven. I had about 9-10 biscuits from this mix.
This recipe is not Big Daddy's recipes. If you look at the picture the Biscuit is flat as a pancake. The real recipe has shortening in it not butter. Butter will ruin your Biscuits! It's for the top when you eat them. 2 cups AP flour, 1 teaspoon salt 1 tablespoon baking powder,1 table spoon sugar. mix all dry together then cut shortening in with a pastry cutter. Makes a big difference. then mix in 1 cup milk and mix. dump out on to floured surface flour the top and need about twelve times. roll out 1 inch thick cut biscuits and bake at 425 for 12-13 minutes. DON"T OVER BAKE!!!!!! Remember shortening NOT butter.
These are definitely easy to make. They were tender and flaky, but they didn't rise up very much. I made exactly as written using the personal notes that were in the parentheses. I would give them 5 stars for the ease and 4 stars for appearance and taste. Made for PAC Spring 2012.