Prep 18 mins
Cook 12 mins
Found this recipe in Jean Pare's "Company's Coming" cookbook. I've made baking powder biscuits before, but not with cream of tarter in the recipe.
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup butter or 1⁄2 cup margarine, cold
- 1 cup cold milk
- Put first 5 ingredients in bowl.
- Stir thoroughly.
- Cut in butter until crumbly.
- Pour in milk.
- Stir quickly to combine.
- Dough should be soft.
- Turn out on lightly floured surface.
- Knead gently 8-10 times.
- Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
- Cut with small round cookie cutter.
- Place on greased cookie sheet close together for soft sides or apart for crisp sides.
- Bake in 450 degrees oven for 12 to 15 minutes.
- Brushing biscuits with milk before baking will produce a pretty brown top.
- Makes 10.
i make this recipe all the time and make it into cinnamon rolls by rolling it out spreading BUTTER on the dough adding a brown sugar cinnamon mixture over the butter roll up cut and bake exactly as the original recipe says .. cool then add a glaze.. so yummy there are never any left overs for the next day... i made them for my 4 year old nephew he ate 4 of them for his breakfast.... psst dont tell my sister ... also sometimes add shredded texmex cheese when making to have with chili
I have had this recipe for years and I lost my Jean Pare cookbook it came from (Muffins and more, in case you're interested) and I decided to look it up online to see if I could find it again. I thank the invention of Google search just to be able to have this recipe again. My mother in law says they are better than those her mother made and she LOVED those. The trick here is very simple, do not touch the dough unless absolutely necessary. This means use a large fork to mix your milk in the flour mixture then turn this on a floured surface and knead only a couple of time then flatten to desired thickness then cut. I swear you will have the fluffiest Biscuits ever. I usually add herbs to butter then baste the tops before cooking. Enjoy!!!
Really quick, easy and tasty biscuit. It was my first time to ever use cream of tartar or sugar in a biscuit, but was quite a pleasing surprise. Thanks for the great recipe. I will use this recipe again.