Biscuits Supreme

It doesn't get more delicious than a homemade biscuit topped with butter and jam. This easy biscuit recipe calls for just seven pantry ingredients and a simple mixing and kneading technique. The key to light and fluffy biscuits is to avoid overmixing and kneading the dough too much. When its ready, the dough will just hold together. It's ok if it looks scraggly or loose.

If you don't have a biscuit cutter, you can use a glass to create the round shape. You can also use a sharp knife to cut the dough into squares. The biscuits are great on their own but brushing them with butter after baking makes them even better. If you like buttermilk biscuits, our Test Kitchen developed a simple recipe variation.

For a weeknight-ready biscuit, try our drop biscuit variation. All it takes is mixing and dropping the dough onto a greased baking sheet. No need to knead or cut out each biscuit.

Ingredients

1. Preheat the oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar until mixed.

   Test Kitchen Tip: If baking powder and cream of tartar appear lumpy, sift them through a fine mesh sieve before using.

2. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

3. Make a well in the center of the flour mixture.

4. Add the milk all at once. Using a fork, stir just until moistened. Do not overmix the dough.

5. Turn the dough out onto a lightly floured surface.

6. Knead the dough by folding and gently pressing the dough for four to six strokes or just until dough holds together. Over-kneading can make the finished biscuits tough.

7. Pat or lightly roll the dough until its 3/4-inch thick.

8. Cut the dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.

9. Place the biscuits 1 inch apart on an ungreased baking sheet.

10. Bake for 10 to 14 minutes or until golden. Remove the biscuits from the baking sheet and serve warm with your desired toppings. Makes 12 biscuits.

*

Buttermilk Biscuit Variation

Prepare the biscuit recipe 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. This buttermilk biscuit recipe can be doubled.

Drop Biscuits Supreme Variation

Drop biscuits are a great alternative to rolling, kneading, and cutting biscuit dough. Prepare the biscuit recipe as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop the dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

Nutrition Facts (per serving)