A biscuit recipe you can feel good about it quite a staple for shelling out breakfasts. I really love the texture of these! There are lots of ways to go about biscuits, but I wanted a recipe that was not finicky. But, sometimes I want something that is a bit smoother than biscuits that are totally just drop biscuits. These are nice because you can shape them in your hands to make them more uniform and rounded, if desired for something like frozen breakfast sandwiches.
FLUFFY BISCUITS
Serves 6 biscuits
6 tablespoons butter, melted
3/4 cup buttermilk
1 and 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon sugar
Preheat oven to 450 degrees. Whisk together butter and butter milk. Slowly stir in flour, baking powder, sugar and salt.
Shape dough into biscuits, about 1 and 1/2 inch thick. Arrange on baking sheet an inch apart. Brush tops with additional butter. Bake for 10-12 minutes.
- 6 tablespoons butter, melted
- ¾ cup buttermilk
- 1 and ½ cups flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon sugar
- Preheat oven to 450 degrees. Whisk together butter and butter milk. Slowly stir in flour, baking powder, sugar, and salt.
- Shape dough into biscuits, about 1 and ½ inch thick. Arrange on baking sheet an inch apart.
- Brush tops with additional butter.
- Bake for 10-12 minutes.