Amish Triple Butter Biscuits

Submitted by Chef PotPie

"The way she describes these biscuits on her website: (" I still have a memory picture of those biscuits gracing the center of the sun-lit oak table. Never had I seen biscuits baked in a square dish, their puffy tops resembling a golden quilt. When we pulled a steaming biscuit away from its close-knit family, the biscuit was both moist and crumbly,") The Amish Cook made my mouth water!"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 8

ingredients

• 3 cups flour
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cream of tartar
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 cup butter
• 1 egg
• 1 cup milk

directions

1. Pre-heat the oven to 425 degrees.
2. While oven is pre-heating, place ¼ cup butter in a 7x11 baking dish or 10” round skillet and place in oven to melt. (a well-seasoned cast-iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning).
3. While the pan is in the oven blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.
4. Lightly beat 1 egg in 1 cup of milk before stirring it in the flour mixture.
5. Remove the buttered pan from oven.
6. Butter should be melted and just slightly browned.
7. Do not knead the biscuits, but instead use a large cookie/ ice cream scoop to immediately scoop out balls of dough into the buttered pan.
8. Biscuits should be nestled together somewhat tightly.
9. Quickly place back into oven and bake for 25 minutes or until the tops are lightly brown.

Reviews

[Grammabobbie]

I usually buy canned biscuits for my sausage gravy, no more!! These are delicious!! I used a dry buttermilk powder for my milk, per instructions on bag. It made a huge skillet full! Tasty!!

 

[Debbwl]

These were sooo buttery good!! I made using an enamel coated cast iron pan which gave a nice crispy bottom to the biscuits. I did not have an ice cream scoop so used a large spoon to kind of drop them into the pan which made them kind of too big, next time will use a smaller spoon. And yes there will be a next time because these were amazing.

 

[Baby Kato]

These biscuits were perfect. I wish i could give you 10 stars... so good, just the way I like them, crisp and crunchy on the outside with a beautiful butter flavor and soft and tender inside. Thank you for sharing this wonderful recipe that has gone into my Best of for 2018. Kudos to you. Made for Susie's World Tour

 

[diner524]

Wonderful, tasty, buttery biscuits!! I cut the recipe in half, and made as written except for adding some chopped chives!! So good. I used my ice cream scoop for making the drop biscuits, but they were on the small side, so next time I will just hand form them to the size I want, lol!! Thanks for sharing this yummy biscuit recipe.