PLAIN GOOD BUTTER BISCUITS
This has become my go-to recipe for biscuits. It's simple, quick and uses ingredients I almost always have on hand. I've heard that the best biscuits are made with a butter/lard combo. However, I don't have access to real, additive-free lard and will not touch the chemical mystery food that is shortening, so...Here I am with the next best thing...The Plain Good Butter Biscuit. I got this from Brenda Hyde at SeedsofKnowledge.com and it's based on a 1933 recipe.
Provided by RedFarmGirl
Categories Breads
Time 22m
Yield 12 biscuits
Number Of Ingredients 5
Steps:
- Sift the flour then measure. Add b. powder and salt and sift again.
- Cut in the butter. Hyde recommends using your fingers for this by rubbing the butter into the flour. I usually don't because the heat of my hands and fingers tend to melt the butter and that's not good. If you have "hot hands" too, use a pastry cutter or two knives to cut the butter into the flour.
- Add the milk gradually, stirring gently. Add only enough milk to bring the flour together in a soft ball. Turn the mix onto a floured surface and knead it reluctantly, just enough to incorporate all the milk. Gently pat the dough into a 1/2" tall layer. Handle the dough as little possible so the biscuits will be tender.
- Cut the dough into rounds or squares and place in a buttered pan. It helps biscuits to rise more if you allow the sides to touch. I don't know why this works but it usually does for me.
- Bake for 12 - 15 minutes at 400 deg.
- You can make these into great appetizers by adding shredded cheddar and fresh parsley to the flour before adding milk. Then cut the biscuits with a small cutter (or glass) about 2" in diameter.
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