Butter and Milk Biscuits

30 05 2010

This biscuit recipe is a combination of several different recipes I’ve tried over time. This version is (to me) the perfect balance of flaky and doughy, sweet and salty, and most importantly, they’re super easy to make!

butter and milk biscuits

These are the biscuits I use when I make my red lentil gravy. Not only is this probably my favorite breakfast, but it’s a great crowd-pleaser for when you host brunch.


Ingredients:

•3 cups unbleached flour
•2 Tbs granulated sugar
•2 1/2 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp and 1 pinch salt
•1/2 cup unsalted butter (at room temperature)
•1 cup low-fat milk


Directions:

butter and milk biscuits 11. Preheat oven to 450ºF.
butter and milk biscuits 22. Combine dry ingredients in a medium bowl.
3. Cut butter into the mixture with a fork until it looks like cornmeal.
4. Gradually add milk (1/3 cup at a time), stirring constantly until well mixed.
butter and milk biscuits 35. Gently knead the dough on a lightly floured surface 3 to 4 times.
6. Flatten dough until it is about 1/2″ thick. Cut with a 2-inch biscuit cutter.
7. Place biscuits on an ungreased cookie sheet (leaving at least a 1/2″ between biscuits). Bake for 13 minutes or until golden brown.


Recommended Serving Instructions:

Serve with red lentil gravy and home fries or grilled veggies.


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One response

30 05 2010
Terry Greene

Are they as good as your mom’s whole wheat bisquits? These look wonderful…

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