When I was a little girl my mother would make these biscuits by the pan-full. I couldn't wait for them to come out of the oven so I could slather on the butter and jam and eat to my heart's content. Mom would make them with the smallest cutter and the little golden biscuits just begged to be eaten in excess, which I gladly obliged.
These biscuits are equally at home with jam and butter as they are with a slice of cheese or a smear of peanut butter. But I think they are best right from the oven with butter melting over the soft ragged insides of the biscuit.
Baking Powder Biscuits
Preheat oven to 425 degrees F.
|The butter and flour blended together.|
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
With pastry blender or hands blend in finely:
½ cup butter
1 cup milk
Stir with a fork to make a soft dough. Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness (biscuits will double in height when baked). Cut with floured cookie cutter or floured glass. Place biscuits on an ungreased baking sheet, close together for soft-sided biscuits or about 1 inch apart for crusty-sided biscuits. Bake in preheated 425 degree oven for 12 to 15 minutes. Makes about 12 biscuits.
This is a handy little roller for small amounts of dough. I bought mine at one of the dollar stores. I think it was about $2.
When cutting out the biscuits, try to press down firmly without twisting. The biscuits will rise better.
Hot from the oven waiting for the butter.
Hot and buttery with a little bit of jam.