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.
- 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.