I’ve never understood why anyone would buy brownies from a mix or refrigerated biscuits in a roll. Neither is difficult to make from scratch, and the difference is like comparing a homegrown tomato to one you would find at the grocery store in the wintertime. These biscuits are buttery and flaky and have a crispy exterior. Served piping hot from the oven with jam or honey and a little more butter, they’re pretty much out of this world.
This recipe is slightly modified from the one in my Better Homes and Gardens cookbook, given to me at a wedding shower years ago. The page is stained and the holes have pulled away from the loose-leaf binding; obviously it’s been well-used and loved.
Baking powder biscuits
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup cold butter, cut in pieces
- ¾ cup, plus 1 tablespoon cup cold milk
Preheat oven to 450 degrees F.
Sift flour, baking powder and salt together in a mixing bowl. Cut in butter till like coarse crumbs. Make a well in the flour mixtures and add milk all at once and stir quickly with a fork until dough follows fork around the bowl. Turn onto a lightly floured surface. Gather dough together and knead several times, folding it on top of itself.
Roll or pat dough to ½-inch thick. Using 2-inch biscuit cutter, cut dough straight down, without twisting. Gather remaining scraps, roll out again, and cut a few more biscuits. Repeat if necessary. Bake for about 12 minutes, or until golden brown on top.
NOTE: If your dough is too dry after stirring, add an additional teaspoon of milk to the bottom of bowl and stir again to pull in the straggler crumbs.