Butter Only Biscuits
I love biscuits. I’m not gonna lie. Puffy, steaming hot, tender biscuits are the perfect vehicle for butter and jam.
That left me with butter only biscuits. I experimented with lots of different recipes with moderate success – and then I found this King Arthur recipe. It’s awesome and made perfectly puffy, light, Southern-style biscuits.
Before we get started, there are a few things I’ve learned about making biscuits over the years:
1. Measurements are very important. If you have a scale, weigh your flour. If you don’t, scoop flour out into a bowl and add it to your measuring cup bit by bit. If you scoop-and-sweep into the bag, you will compress the flour and make harder, drier biscuits.
2. The butter can’t be out-of-the-fridge cold, nor can it be melty. You should be able to leave a fingerprint in the butter fairly easily, but if you can press straight through the stick, it’s way too warm.
3. Use a light touch. The more you work the dough, the tougher the end result will be. Stir and shape as little as possible.
Yield: 8 big biscuits
Butter Only Biscuits
3 cups (12 3/4 ounces) unbleached all purpose flour*
1 tsp. salt
1 tablespoon baking powder
2-4 tablespoons sugar (depends on how sweet you'd like)
5 tablespoons butter
1 cup of milk (I used whole milk)
Preheat your oven to 425 degrees.
1. Mix together the dry ingredients.
2. With a pastry cutter, your fingertips, or two knives cut the butter into the flour until the mixture looks like coarse crumbs.
3. Add the milk all at once. Mix gently but deliberately until the liquid is incorporated.
4. To shape the biscuits, I like to gently flour the counter and scoop the dough out. Press it into a rectangle about 3/4" thick and then fold it into thirds. Don't skip the folding - this is what makes splittable biscuits.
5. Cut the dough into squares - this is my favorite method because it's faster. Or you can use a biscuit cutter to make circles (and then roll out the remaining bits).
6. Bake for 15-20 minutes until they're lightly browned and puffy.
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