Best Flaky Buttery Biscuits Recipe
If you haven’t made buttery biscuits because you were afraid you could use them as the foundation for your new house – these biscuits are for you. Easy and delicious!
- 2 cups plain flour – sifted
- 3½ tsp baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- 1 tablespoon honey
- 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
- ⅔ cup milk
- Preheat oven to 230C/450F
- Place dry ingredients in a food processor and whiz to combine.
- Add butter and pulse til the butter looks like peas.
- Dump into a mixing bowl and add the milk and honey and stir until it comes together.
- Place on a lightly floured surface (I use a silicone mat because it’s easy to clean) and knead several times to work the gluten
- Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.
- You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.
- If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
- I used a knife and cut them square and had no leftovers.
- You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
- Bake for 10 minutes or until golden brown.
- I like to let them rest for about twenty minutes before baking, but, seriously, I’m usually so hungry by this point that I just toss them in the oven once the oven is hot enough.. Bake at 450 for 10 minutes or until they are done to your liking.
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