Recipe: Buttery Biscuits in a Snap!

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Did you ever make something good to eat—like a nice pot of soup—and realize that you were out of bread, or even worse, out of good bread? I adapted this superbuttery drop biscuit recipe from The Joy of Cooking, and it never fails to please. The best thing about these biscuits is they are superquick to make, and honestly, fairly idiotproof.

You can make them with white flour or whole wheat flour. The best flour I have found…and I’m not just saying it…is the new fresh-ground certified organic flour from the Rodale Institute. You can buy it on the Institute’s website; they offer organic pastry flour and organic whole wheat flour. My favorite butter these days is Organic Valley’s Pasture Butter. It’s made from the cream of cows that eat grass and are humanely raised.

Buttery Biscuits

Ingredients:

2 cups flour
½ Teaspoon salt
1 Tablespoon baking powder
8 Tablespoons butter
1 cup milk

Directions:

1. Preheat the oven to 450°F.
2. Mix the flour, salt, and baking powder together in a bowl. Stir it up a bit.
3. Cut the butter into bits and mix it in with the flour. No need to overdo it, but don’t leave any butter bits larger than a pea.
4. Add the milk and stir until mixed. But don’t stir too much. If the batter seems too wet, add more flour. If the batter seems too dry, add more milk. The consistency should be firm but not hard, wet but not liquidy!
5. With a spoon, drop the mixture onto a cookie tray or two—they may spread a bit so leave room.
6. Bake for about 15 minutes. Keep checking, and when they get golden on top they are done!
7. Eat directly!

If you want to, you can add fresh herbs or other creative ingredients. These biscuits are also good for making desserts like strawberry shortcake.

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14 Responses to Recipe: Buttery Biscuits in a Snap!

  1. Amanda September 25, 2009 at 11:25 am #

    We also use this tried and true and super simple biscuit recipe on a regular basis. A yummy adjustment is sub-ing yogurt for the milk and stirring in some chopped chives. Can’t wait to try the Institute’s flour.

  2. Mark September 25, 2009 at 1:11 pm #

    What a perfectly simple recipe Maria…thank you! I can’t wait to try it with berries and cream…yum.

  3. Donna in DE September 25, 2009 at 8:40 pm #

    Simple enough, thanks.

  4. Doug September 27, 2009 at 7:40 am #

    Great Biscuits with soup or desserts, thanks

  5. SueZ in S. FLA September 27, 2009 at 10:48 am #

    *before* seems easy enough…not a baker but a biscuit lover…

    *after* “mmm!!” love the buttery taste and they’re super light like a country biscuit. Very easy to make! Next time i”ll try parchment paper on baking sheet so they are less brown and flat underneath (that actually worked) I just grated cheese for hubby(great taste)- yielded 9 biscuits.
    Thanks, Maria for the recipe!

  6. rachel November 20, 2009 at 1:20 pm #

    very quick recipe, but the kids put to much salt into them so there not happy oh dear.

  7. Noura March 25, 2011 at 6:51 am #

    I just made them and they are so good

  8. Kokolei April 11, 2012 at 6:20 pm #

    Very tasty buscuits. Great texture, too. I made them with a poultry seasoning, Old Bay Spice, and shredded cheddar cheese in the dough. They were sooooo delish as an accompaniment to home fried chicken. The only thing I would do differently is omit the salt from the recipe. With the addition of spice mixes, they became a bit too salty to the taste.

  9. Dianna July 7, 2012 at 1:41 pm #

    I added two more tbs of butter because I wanted a classic southern style moist center and they turned out perfectly. My recipe was also a tad dry to I added just a splash of extra milk.

    Thanks for this great recipe!!

  10. Cindy January 23, 2013 at 6:48 pm #

    Soooo good! And super simple. I made them in my food processor and put them in muffin tins. Baked perfect :-)

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