Butter Biscuits

Butter Biscuits

First recipe of the new year 2019! I tend to start in January with simple, easy, low-calorie recipes as I'm still full from eating since December. So I made butter biscuits. For most people, biscuits are a side dish at dinner. But for me, I love to eat them fresh out of the oven in the morning like pancakes or waffles. Usually with jam or butter.

I have this specific way of making them: I roll out the dough very thinly, and then cut the dough into rounds with a biscuit cutter. Then, I add two rounds of biscuit dough on top of each other. Does anyone else do this? They bake with a sort-of fold in the middle. And then you don't have to cut them! Just rip off the top part of the biscuit, add butter, and eat!

FYI, this recipe is made with Bisquick. If you live in Europe, like I am, then you can order Bisquick from MyAmericanMarket.com. Or make a home-made Bisquick mix.

Taste: 4 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5

Butter Biscuits: Betty Crocker

- 1/3 cup butter (firm)
- 2 1/2 cups Original Bisquick™ mix
- 2/3 cup milk
- Butter or margarine, melted

- Heat oven to 450ºF.
- Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
- Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides.
- Bake about 9 minutes or until golden brown. Brush with melted butter.

Butter Biscuits


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