Flaky Biscuits

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3 users rated this recipe an average rating of 4.5
  • Yields: 12 biscuits
  • Prep: 15 mins
  • Bake: 10 mins 450°F
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Flaky Biscuits
Ingredients
1
tablespoon baking powder*
1
tablespoon sugar
1
teaspoon salt
3/4
teaspoon cream of tartar*
3/4
cup butter or 1/2 cup butter and 1/4 cup shortening
1
cup milk
Directions
  1. Preheat oven to 450 degrees F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.
  3. Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
From the Test Kitchen
*Tip:

If baking powder or cream of tartar appears lumpy, sift through a fine-mesh sieve before using.

Drop Biscuits:

Prepare as above through Step 1, except increase the milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

Buttermilk Biscuits:

Prepare as above, except for rolled dough biscuits substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk. For drop biscuits substitute 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk.

Nutrition Facts (Flaky Biscuits)
    Per serving:
  • 231 kcal cal.,
  • 12 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 32 mg chol.,
  • 375 mg sodium,
  • 26 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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