Must like creating gourmet desserts, this recipe creates a scrumptious batch of biscuits. And who doesn't love homemade biscuits?
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1 1/2 tablespoons sugar
- 1/2 cup (1 stick) butter, or 1/2 cup vegetable shortening
- 2/3 cup milk
The texture of the biscuits should be light and tender. The dough should be minimally stirred and kneaded to ensure a flaky crumb.
- Preheat oven to 425 degrees F. Lightly grease two 8-inch round cake pans.
- In a medium bowl, mix the flour, salt, baking powder, cream of tartar, and sugar. Cut the butter into the flour with two knives held together or a pastry blender until the mixture resembles coarse cornmeal. Make a well in the center of the flour mixture. Add the milk all at once and stir quickly and lightly with a fork for 30 seconds, just till the dough forms a ball around it.
- Turn the dough onto a lightly floured surface and knead 14 times. Pat to a 1/2 inch thickness. Cut into rounds with a 2 inch cookie cutter. (An empty 6 ounce tomato paste can also works well.)
- Place touching each other in the prepared cake pans, about 9 rounds of dough per pan. Bake 15-18 minutes, or until golden brown. Serve warm.