Butter Biscuits
Looking for a delicious and easy-to-make biscuit recipe that will melt in your mouth? Look no further! These buttery biscuits are perfect for breakfast, brunch, or as a side dish for any meal.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup milk
Instructions:
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix.
- Turn the dough out onto a floured surface and gently knead a few times. Roll out to 1-inch thickness.
- Use a round cookie cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the biscuits are golden brown.
- Serve warm and enjoy!
Popular questions:
- Can I use salted butter instead of unsalted butter?
- Can I use a dairy-free milk alternative?
- Can I freeze the unbaked biscuits?
Yes, you can use salted butter, but you may need to adjust the amount of salt in the recipe accordingly.
Yes, you can substitute almond milk, soy milk, or any other dairy-free alternative for the milk in this recipe.
Yes, you can place the unbaked biscuits on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag or container. When ready to bake, simply place the frozen biscuits on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Helpful tips:
- For extra flavor, add a tablespoon of sugar to the dry ingredients.
- Brush the tops of the biscuits with melted butter before baking for a golden finish.
- Add grated cheese, herbs, or spices to the dough for a savory twist.
Expert Secrets:
- To achieve perfectly flaky biscuits, make sure to handle the dough as little as possible. Overworking the dough can result in tougher biscuits.
- Make sure your butter is cold when incorporating it into the dry ingredients. This will help create a light and fluffy texture in the biscuits.
