Basic Buttery Biscuits
- In a medium mixing bowl stir together the flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the half-and-half, light cream, or milk all at once. Using a fork, stir just until moistened.
- Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 to 6 biscuits.
From the Test Kitchen
Serve bowls of vegetable beef soup and glasses of milk for a tummy-warming meal.
Prepare Basic Buttery Biscuits as directed above, except make an indentation in the center of each biscuit with your thumb. Spoon 1 teaspoon apricot, strawberry, or cherry jam or preserves ( 2 tablespoons total) into each indentation. Bake as directed.
Nutrition Facts per biscuit: Same as Basic Buttery Biscuits, except: 218 calories, 26g carbohydrate, and 63 mg potassium.
Nutrition Facts (Basic Buttery Biscuits)
- Per serving:
- 200 kcal ,
- 11 g fat
- (7 g sat. fat ,
- 31 mg chol. ,
- 235 mg sodium ,
- 21 g carb. ,
- 3 g pro.