Flaky Buttery Biscuits
These flaky buttery biscuits make a perfect addition to any stews, soups or chili's.
Servings: 8 biscuits
Calories: 238kcal
Equipment
- Baking sheet
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/3 cup unsalted butter, cold (place in freezer for 15 min.)
- 1 cup milk
- 2 tbsp butter, melted
- 1 tbsp fresh rosemary/thyme (optional)
Instructions
- Heat oven to 450°F.
- In a large bowl, combine flour, salt, baking powder, sugar and salt.
- Place butter in the freezer for 15 minutes before using, as you want the butter very cold. This will make the biscuits flaky. Grate the butter into the flour mixture, or cut butter into pieces and work it in with a pastry blender until mixture is course and crumbly,
- Pour in milk and stir with a fork just until dough comes together. If desired, add fresh herb of your choice at this time. Do not overmix. Turn onto a lightly floured surface and bring the dough together using your hands. Shape dough into a circle about 3/4 inch thickness. Cut out biscuits using a 2 inch round cutter or a small glass. Make sure you add flour to the cutter/glass so the dough doesn’t stick to it.
- Place cut biscuits onto a baking sheet lined parchment paper and bake until lightly brown, for about 12-15 minutes. Remove from oven, and brush with melted butter. Serve warm!
Notes
Place extra in an air-tight container or zip-lock bag or freeze up to 2 months.
Nutrition
Calories: 238kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 465mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Calcium: 131mg | Iron: 2mg