Biscuits Supreme

7 May

My husband and I made biscuits and gravy this morning together for breakfast. He made the gravy, and I made the biscuits. I must say, they both turned out great! The biscuits were light and fluffy, with a hint of butter…yum!

Biscuits Supreme

Source: Better Homes and Gardens

 

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

3/4 teaspoon cream of tartar

3/4 cup butter, or 1/2 cup butter + 1/4 cup shortening

1 cup milk

1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

4. Makes 12 biscuits

5. *Note: If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.

6. Buttermilk Biscuits: Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.

7. Drop Biscuits Supreme: Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

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