Recipe by Dee #9
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.
Top Review by npp3512007
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!
- 709.77 ml all-purpose flour
- 59.16 ml baking powder
- 3.69 ml cream of tartar
- 2.46 ml salt
- 14.79 ml sugar
- 177.44 ml butter (I use margarine) or 177.44 ml margarine (I use margarine)
- 1 egg
- 236.59 ml milk
Directions See How It's Made
- 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.