Wednesday, November 2, 2011

Biscuits Supreme

I have a request, my first one!  These are just a basic biscuit, nothing exciting but it's a must in your recipe collection.  I make these several times in a month.  I love how quickly they go together, how quickly they cook and how quickly they get eaten.  A little honey butter smeared in the middle of these tender biscuits makes them even yummier.  My husband doesn't believe in using anything but butter on his bread because anything else masks the flavor of the bread, so you may enjoy it that way.  We use these for breakfast sandwiches (just cut a little bigger), as a side to casseroles and stews and just about anything else I want.  I found by chance that if you let them rest for a few minutes after cutting them out and before cooking them that they come out softer.  Remember,  this is a quick bread so don't play with the dough and get as many cuttings out of the first rollout as possible.  Enjoy!
Keep a look out for another recipe called Cathead Biscuits in the near future, I haven't tried them yet, but I think I'll like them.

Biscuits Supreme
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Yield: 10 biscuits
Family Friendliness: We all love biscuits!

Directions:
1. Stir together 2 cup all-purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 c. butter, margarine, or shortening till mixture resembles coarse crumbs.  Make a well in center.  Add 2/3 c. milk all at once, stir till moistened.

2. Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10 -12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2" thickness.  Cut dough with a floured 2-1/2 inch biscuit cutter. 

3.  Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10-12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.      


(This recipe is originally found in the Better Homes and Gardens Red Plaid Cookbook, 70 year celebration edition, 2000)

0 comments:

Post a Comment