After trying a few recipes for flaky biscuits and being sorely disappointed, I'm happy to share this tasty version to serve with mashed potatoes and chicken gravy. This recipe was lightly adapted from TastyKitchen member, ranchinmom2five. I see this biscuit being made with bacon, egg and cheese breakfast sandwiches and sweetened up for strawberry shortcakes this spring. The biscuits are buttery and light, yet not too crumbly and they puff up ever so perfectly.
recipe adapted from ranchinmom2five by Stella B's Kitchen
printer friendly version
makes 14 (2 inch biscuit cutter) biscuits
1 1/2 cups flour
2 1/4 tsp baking powder
1 Tbsp sugar
1/2 tsp, heaping, cream of tartar
1/4 tsp salt
6 Tbsp cold butter, cubed
1 egg, slightly beaten
1/2 cup half & half cream or whole milk
Mix dry ingredients. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Mix egg and cream into flour and butter mixture with a fork until just combined. Turn dough out on floured wax paper and gently form about a 1/2 inch to 3/4 inch thick disk, to your preference. Cut in wedges or using a biscuit cutter of desired size, cut out and place on baking mat or parchment lined baking sheet.
Bake at 450 degrees for 12 minutes, or until golden brown.
Note: to double recipe, double all ingredients except use 3/4 tsp cream of tartar and remain with 1 whole egg, according to ranchinmom2five's original recipe.
Delicious served with Chicken Gravy! Or homemade raspberry jam. Or butter and honey. Biscuits reheat in a 350 degree oven a few days after baking and taste nearly as good as fresh baked.
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