Prep 15 mins
Cook 20 mins
Another recipe from "Home Cooking" magazine. It's the double dose of butter that makes these old-fashioned biscuits tender and flaky inside, crisp and golden outside.
- 118.29 ml butter
- 473.18 ml flour
- 14.78 ml baking powder
- 4.92 ml salt
- 118.29 ml butter, softened
- 59.14 ml milk
- Preheat oven to 450°.
- Melt 1/2 cup butter, put 1 tsp into each of 12 (2 1/2-inch) muffin pan cups; reserve remainder.
- Sift flour, baking powder and salt into mixing bowl. Add 1/2 cup soft butter; cut in with pastry blender until mixture resembles cornmeal. Stir in milk with fork.
- Fill each prepared muffin cup nearly to the top with dough. Bake 10 minutes. Spoon 1 teaspoon melted butter over each biscuit. Bake 10 minutes longer.
This is one is tough for me to review as the buttery taste of these biscuits was divine and didn't even need any added butter. There wasn't left at the end of the meal (we did cut it in half for the 2 of us) but the texture was kind of crumbly and not the light soft inside we love and heavy. They also don't rise so I see why you said to fill the muffin tins to the top. Wonder if the texture might have been because I over mixed them??? But the taste did not disappoint. A fast, easy biscuit that I was able to get on the table with dinner in minutes. Made for the "Bargain Basement Event"