Failproof is the key word to these fluffy butter biscuits recipe. I am not a biscuit maker but I am a bread maker, so it was just a matter of time before I put biscuits on my list of things to try and burn 🙂
Another key word in this recipe is COLD BUTTER! It is not just refrigerator cold, it is FREEZER cold, basically frozen. How did I learn this little trick? Well, once again this awesome recipe came from my favorite site Just a Pinch by a well-seasoned cook named Robin T. and when reading all the comments under this recipe a couple of the members suggested freezing the butter and using a cheese grater when you add it to the flour.
This was a great help because also when making these biscuits you do not want to “man handle” the dough too much. You do want to knead it well but do it with a light hand, if that makes sense.
The first batch I made I didn’t really knead the dough enough. They were still good but I could taste the flour. The second batch I made I could tell I kneaded it better.
They are fluffy though as long as you roll out the dough to about 1 inch thickness or maybe 1 1/2 inch. I think next time I am going to try 1 1/2 inch.
We had some left over and the next morning made biscuits and gravy, now that was GOOD! So get to cookin’ and let me know how it turns out.
Failproof Fluffy Butter Biscuits
Ingredients
- 1 stick cold frozen butter
- 1 tsp sugar or sugar substitute optional
- 2-1/2 c all-purpose flour
- 1 c light cream or half and half
- 4 tsp baking powder
Instructions
- Preheat oven to 375 degrees. Grate frozen butter with sugar, baking powder, and flour.
- Mix (using your hands) until mixture is crumbly and well mixed.
- Add 1 cup light cream or half and half, knead well.
- On a lightly floured surface, roll out dough to about 1 inch thickness.
- Using a biscuit cutter, cut out biscuits. Place biscuits on an ungreased cookie sheet. Brush a little bit of leftover cream on top of each biscuit.
- Bake for approximately 8 minutes, or until very light golden on top. Watch carefully, do not overbake
