February 21, 2012

Butter Biscuits

I found this recipe on Tasty Kitchen, part of Pioneer Woman. I thought surely it had been submitted by Paula Deen since it used 2 sticks of butter! These biscuits are so soft and buttery and yummy. I thought we might need to double it since we now feed 8 people, but we didn't. I patted them to about ½" thick and got about 22 biscuits.

4 cups all-purpose flour
2 tbsp baking powder 
1 tsp salt 
1 cup unsalted butter, cut into small pieces 
2 cups milk

Preheat oven to 375° F.
In a food processor combine the flour, baking powder, and salt. Pulse it a couple of times to incorporate. Then add the butter pieces. Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized pieces—not large chunks).

Pour the mixture into a large bowl and add the milk. I’ve found that a wetter batter makes for taller biscuits—but you don’t want it soupy so watch your milk. You may not need all of the 2 cups. Mix the milk into the batter with a wooden spoon (or your fingers) until it is all incorporated and the flour mix is all wet.

Sprinkle a clean surface with flour and turn out your dough onto the work surface. Give it one good knead to smooth it out. Don’t handle it too much or the biscuits won’t rise as well. Roll out the dough to about ¾-1" thick. (½" = 20 biscuits) Then use a floured can or biscuit cutter to cut your biscuits.

Place them close together (touching) on a round baking sheet. The recipe yields 16-18 biscuits depending on how thick you roll them out. Bake them at 375° F for 18-20 minutes.

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