Fluffy and buttery biscuits are a great addition to any meal. This recipe yields the best results with the smallest amount of work – at least, that I’ve found so far.
I mix together all the dry ingredients first, then add the wet ingredients. You get better results if you use cold butter like the recipe calls for, but sometimes I’m in a hurry and the cold butter doesn’t stir in very well, so I’ll melt it a little to make mixing easier. The resulting dough should be a little sticky.
For the extra quick version, you can just drop the dough by rounded spoonfuls onto a greased cookie sheet and bake for 10-12 minutes at 425°.
Here’s what the drop biscuit version looks like:
If you want the prettier version, turn the dough out onto a floured surface and knead about 15 times.
Then, roll the dough out to a 1-inch thickness. Use something round (I use a mason jar lid) to cut your biscuits out. Lay the biscuits on a greased cookie sheet, and bake for 10-12 minutes at 425°. Finished biscuits should be golden colored on the top.
For extreme prettiness, you can brush the biscuits with melted butter before setting them out. These are best eaten hot and fresh from the oven!