Fresh from the oven and topped with creamy butter, these homemade biscuits will melt in your mouth!
This is the only recipe I use anymore when baking biscuits. It has become our family’s favorite. I like to use Wheat Montana’s Natural White All-Purpose Flour for these biscuits. However, the other evening I did try to make them gluten-free . . . and they turned out more as drop biscuits, but still edible.
Buttery Biscuits
This recipe comes out of one of the church cookbooks that I have on my kitchen shelf. It called for cream of tartar, but I don’t think it even needs it – so I omit it from the recipe.
They are simple to make and easy to roll out!
Such soft and flaky deliciousness!
These are awesome with biscuits and gravy or with butter and homemade strawberry jam topped on them!
Buttery Biscuits
Homemade biscuits that melt in your mouth!
Ingredients
- 4 cups flour
- 1-2 tbsp sugar
- 2 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup butter softened
- 1 1/2 cup milk
Instructions
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Combine your dry ingredients. Add the butter and mix until crumbly. Pour in the milk and stir just until combined.
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Roll out dough onto floured board to 1/2 inch thick. Cut out biscuits and put on greased cookie sheets.
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Bake at 450 for 10-12 minutes or until golden.
Recipe Notes
Depending how thick you roll them out, this will make between 20-24 biscuits.
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Diana says
These look lovely! Thanks for sharing!!
You might be able to use einkorn wheat – it’s a wheat that hasn’t been hybridized, and a lot of people can handle it well. Jovial sells it, as does Azure Standard.
Another option might be spelt. It’s a gluten-containing grain, but again, many people who can’t take modern wheat can use spelt. I just bought a bag of sprouted spelt flour that I’m going to be trying for wheat replacement.
Have a wonderful night!!
Diana
Kendra says
Thanks so much for these tips, Diana!!