Prep 15 mins
Cook 12 mins
My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.
- Preheat oven to 425 degrees F.
- With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
- salt, sugar and margarine. Cut in until it becomes course and crumbly.
- Whip together milk and egg with a fork.
- Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
- Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
- Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
- I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
- Place biscuits on a cookie sheet.
- Place cookie sheet in your preheated oven on the very top rack.
- Bake for 12 to 14 minutes.
- Remove from oven and let stand for 5 minutes.
Great recipe. I use it for biscuits and gravy. I "knead" mine via my stand mixer. Then I pat it into a 9 X 9 pan or 11 X 7, depending on how thick you want the biscuits. This is quick, easy and eliminates the need for rolling, cutting, etc. Bake and then cut in 9 - 12 squares. Serve hot, split open and pour sausage gravy over the biscuits. For the gravy: If you don't want to take the time to make gravy from scratch, you can buy a package mix at the grocery store called "Williams". It comes as a plain gravy or with meat added. This is a recipe the men like!
I make biscuits often and did not like these as they were terribly crumbly. Even Bisquick makes better ones.
Ok so I made them and it was soo much easier than I was expecting, they even taste good (this was my first bread-ish venture) they are a lot like the biscuits from cracker barrel, but a little less buttery. My only qualm is that I can't figure out how to get 15 biscuits that are 1 1/2 inch thick, mine are all much smaller as a result and I still only got 12 out of the batch. Good recipe though.