Buttery Biscuits

One of the earliest things I remember learning to make was biscuits. My mom always taught me that "whipping up a quick batch of biscuits" is an incredibly valuable skill. Since farm life involved ALOT of unexpected dinner guests, my mom would often make biscuits to add to a meal.

Now as an adult, I've discovered that yes, it is a valuable skill and also, that butter is a biscuits best friend. The recipe recommends four tablespoons of butter? Better add six. I mean, look at the chunks of butter in there!! 

These biscuits are a more butter laced version of the Company's Coming Muffins & More recipes. I've created a hybrid between the Rich Tea Biscuits and the Whole Wheat Biscuits (sans whole wheat of course!). 

The end results is incredibly flaky, fluffy and buttery. If you're feeling crazy, you can add in some cheddar cheese or fresh herbs, like pictured above. 

RECIPE
Buttery Biscuits
Makes ~4 Biscuits
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Ingredients
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1 cup                all purpose flour (or whole wheat or combo)
2 tsp                 baking powder
2 tsp                 sugar
1/2 tsp              salt

1/4 cup             cold butter, cut into small cubes*
1/2 cup             milk*

Instructions
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1. Preheat oven to 450˚.
2. In medium bowl, mix together the dry ingredients, from flour to salt. Set aside.
3. Add butter. Using a pastry blender, fork or your hands, cut until mixture is crumbly.
4. Add milk, stirring with a fork until soft dough is formed.
5. On a floured surface, knead dough gently about 10 times. Flatten dough to about 3/4 inch thick. Use either round cutters or cut with a knife to make square biscuits (refer to image above). 
6. Arrange on a baking sheet (ungreased), leaving around 1 inch between them (they can be as close or as far as you want them really!).
7. Bake for 12-15 minutes, or until golden brown. 

Serve with butter, jam or honey. Will keep for a number of days in a sealed container.

Notes
* Feel free to sub in your favourite dairy or non-dairy alternative!