Perfect Biscuits: Version 1

This biscuit recipe is a tender lightly sweet version perfect for breakfast (including freezable make-ahead breakfast sandwiches), strawberry shortcake, cobbler topping, paired with fried chicken, or butter and a little honey, pancake syrup, or even chocolate gravy. Enjoy!


RECIPE


Makes up to 24 Biscuits.

Freeze extra biscuits immediately after cooling to preserve quality.

Preheat Oven to 425° F

Ingredients:

Flour                                 6 cups
Baking Powder                 4 Tbsp
Salt                                    3 tsp
Sugar                                 1/3 cup
Cream of Tartar                 1 1/2 tsp
Butter                                1 1/2 cups (3 Sticks)
Eggs                                  3 each
(large, not extra large)
Milk                                  2 Cups

Topping:
1/4 cup milk
1/4 cup sugar

Directions:

• Mix dry ingredients together. Cut butter into cubes. Toss butter in flour mixture and using your hands or a pastry blender, smash butter until the flour mixture is an even crumbly texture. 
• Beat eggs and combine with milk. Pour into Flour mixture and gently fold with a spatula or a large spoon until all the flour is wet. 
• Flour your kneading surface and turn the dough out onto the table. Sprinkle flour on top of the dough. Don't incorporate flour just dust the top.
• Press the dough down until it is between 1" and 1 1/2" thick.
• Using a floured round cutter cut biscuit and place on to baking tray. Gather left over dough, fold in half and press down again, cut. *If you don't have a round cutter, shape dough into a rectangle and use a floured knife to cut squares.
• Brush excess flour off  the tops of the biscuits, brush with milk and sprinkle with sugar.
• Bake until tops are golden brown.