painting sunny

Mama’s Best Buttery Biscuits

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There are just those days in life when nothing short of a warm, sofa, golden-brown buttery biscuit will solve your problems. There are actually quite a few days like that. So, after experimenting with about a dozen popular biscuit recipes (flashbacks to my days of pancake obsession) and adjusting things a bit here and there, I found the biscuits that not only look like they belong in a Norman Rockwell family scene but taste exactly like a good biscuit should taste. The butter on the biscuit icing on the cake is that they cost just a few cents to make, are quicker than you would expect, and freeze reaaaally well.

Buttery Biscuits | Painting Sunny

Aren’t they pretty?

Buttery Biscuits | Painting Sunny

Grab those ingredients and lets go! One quick trip to the pantry and fridge should take care of it; this isn’t a fancy recipe.

Ingredients:

  • 3 cups all-purpose flour (I prefer unbleached)
  • 4 1/2 tsps baking powder
  • 2 tbls white sugar
  • 3/4 tsp Cream of Tarter
  • 1/2 tsp salt
  • 3/4 cups butter, very cold
  • 1 whole egg, lightly beaten
  • 1 cup milk (whole milk is good, but any will do)

Preheat your oven to 450 degrees, with a rack in the middle.

Note: The recipe makes about 18 decent-sized biscuits. Adjust according to the size of your family and appetites!

Buttery Biscuits | Painting Sunny

Mix your dry ingredients together in a bowl. I use my kitchen-aid mixer. I loooove her.

Buttery Biscuits | Painting Sunny

Cut in the cold butter until it is pea-sized. This where a pastry cutter would come in really handy… and why it is now at the top of my wishlist. Someday…

Mix the egg and milk together, and then pour into the flour/butter mix.

Stir gently until just mixed and formed into a soft ball. If you are not using a standing mixer, a fork works nicely for this step.

Tip: Make sure that butter is frosty. You don’t need to literally freeze it, but I shove mine in the freezer for at least 15-20 minutes before making the biscuits. It wouldn’t be a horrible idea to chill your bowl beforehand too. The colder the butter is when it bakes, the better these biscuits will turn out. I know, I know… you’re already thinking you’ll just skip that step. Please, think of the poor little biscuits…

Buttery Biscuits | Painting Sunny

Turn out the dough onto a floured surface and pat down until it is about 1/2″ or 3/4″ thick. Do not use a rolling pin on this step. Patting it down with your hands is what gives it the flakey layers later. A rolling pin will destroy all those pretty little layers, which is just cruel.

Buttery Biscuits | Painting Sunny

Use a cookie cutter or biscuit cutter to stamp out your biscuits. After you have as many circles cut out as possible, take the leftover dough and gently form it together with your hands and pat it back down. Cut out as many more circles as possible. Continue until you run out of dough. Which happens to me every time I run to Target.… get it?

Buttery Biscuits | Painting Sunny

It helps if you hoist a 3 year-old onto the counter and make them do all the hard work.

Transfer biscuits to a baking sheet or stone.

Bake in the oven for 10-12 minutes until golden-brown.

Buttery Biscuits | Painting Sunny

Yum. A favorite, to be sure.

Buttery Biscuits | Painting Sunny

As a bonus, they freeze really well. I stick the leftover ones, unbaked, onto a cookie sheet and stick the sheet in the freezer to let them flash freezer. Then, I move them into a freezer-safe baggie as shown below. They keep in the freezer for up to a couple months, I think. Freezing them first on the cookie sheet lets moisture get out of the biscuits as they freeze, which apparently is really important.

Whats your ultimate comfort foods? Favorite biscuit toppings? I like a nice jam and some real butter, personally. Although some egg and cheese can be tasty too. Mmmm…. biscuits.

Sorry for the inconsistent watermarks on the photos. I’m getting a little too experimental.

Mama’s Best Buttery Biscuits

Ingredients:

  • 3 cups all-purpose flour (I prefer unbleached)
  • 4 1/2 tsps baking powder
  • 2 tbls white sugar
  • 3/4 tsp Cream of Tarter
  • 1/2 tsp salt
  • 3/4 cups butter, very cold
  • 1 whole egg, lightly beaten
  • 1 cup milk (whole milk is good, but any will do)

Preheat your oven to 450 degrees, with a rack in the middle. Mix your dry ingredients together in a bowl. Cut in the cold butter until it is pea-sized. Mix the egg and milk together, and then pour into the flour/butter mix. Stir gently until just mixed and formed into a soft ball. Turn out the dough onto a floured surface and pat down until it is about 1/2″ or 3/4″ thick. Use a cookie cutter or biscuit cutter to stamp out your biscuits. After you have as many circles cut out as possible, take the leftover dough and gently form it together with your hands and pat it back down. Cut out as many more circles as possible. Continue until you run out of dough. Transfer biscuits to a baking sheet or stone. Bake in the oven for 10-12 minutes until golden-brown.

PS: This is not a sponsored post. All opinions are my own, and I have not received compensation for anything written. Keepin’ it real.

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Author: Dani @ Painting Sunny

Hi there! I'm Dani, and it's lovely to meet you. My little family just moved to the quaint little college-town of Ithaca, NY and are loving it. Come hang out with me and talk about food, books, art, and other odd little things.

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