Easy Break-Apart Buttery Biscuits

Inspired by a Better Homes and Gardens recipe, a Cracker Barrel copycat recipe, and my own curiousity and love for butter, these biscuits are perfect for sandwiches or biscuits and jam. No need to split them with a butter knife since the butter inside pre-splits them in the oven as they bake, leaving a perfect two-piece biscuit with a soft, fluffy, buttery interior.

• Ready In: 22 mins
• Serves: 5
• Yields: 5 biscuits

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 tablespoon sugar
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 4  tablespoons margarine, plus
• 1  tablespoon margarine
• 2  tablespoons shortening
• 1⁄2 cup milk

Directions

1. Preheat oven to 450 degrees Farenheit.
2. Mix flour, sugar, salt, and baking powder.
3. Cut in 4 tablespoons margarine and all shortening using a pastry blender, two knives, or a fork.
4. Add milk all at once.
5. Mix thoroughly.
6. Chill in the refrigerator for a few minutes for easier shaping if you wish.
7. Pat out dough to about 1/8-1/4 inch thick on a lightly floured surface.
8. Using a 1/2 cup measuring cup, cut out five pieces of dough and place in baking pan, floured side up. (This should be half of your dough.).
9. Melt margarine in the microwave and brush lightly over tops of dough in pan (You should have quite a bit left over).
10. Cut out five more pieces of dough, regrouping dough as necessary, and place them on top of buttered dough pieces, floured side down.
11. Bake for 10-12 minutes or until no longer doughy.