I usually make these the drop biscuit way because it is easier and I use a scoop so there is little mess. They go great with Sausage Gravy or any other meal but I really like them with butter and homemade raspberry or strawberry freezer jam.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons butter or margarine
3/4 cup milk
Preheat oven to 450. Grease baking sheet.
Sift flour, baking powder and salt into medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in enough milk to make soft dough.
Turn out onto lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.
Bake 8 to 10 minutes or until browned.
Drop Biscuits: Make dough as above, increasing milk to about 1 cup or enough to make stiff batter. Drop by tablespoonfuls onto greased baking sheet. Bake 5 to 8 minutes or until browned.
Make Ahead: Before baking place on cookie sheet and freeze. Bake at 450 for 15 - 20 minutes or until browned.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons butter or margarine
3/4 cup milk
Preheat oven to 450. Grease baking sheet.
Sift flour, baking powder and salt into medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in enough milk to make soft dough.
Turn out onto lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.
Bake 8 to 10 minutes or until browned.
Drop Biscuits: Make dough as above, increasing milk to about 1 cup or enough to make stiff batter. Drop by tablespoonfuls onto greased baking sheet. Bake 5 to 8 minutes or until browned.
Make Ahead: Before baking place on cookie sheet and freeze. Bake at 450 for 15 - 20 minutes or until browned.
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