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
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.
Great recipe...just what I was looking for! The biscuits are light and fluffy on the inside with a slightly crispy exterior. My tips for success - handle the dough as little as possible. Do not knead the dough, instead fold it on to itself 5 or 6 times (this creates layers that you can clearly see in my photo). Never use a rolling pin...gently flatten dough with your finger tips. Lastly, when using your biscuit cutter, do not twist it back and forth. Simply push down and then pull up. This will allow your biscuits to raise higher.