Mile High Butterflake Biscuits

Time: 15 minutes prep + 15 minutes baking
Yield: about 16 biscuits
Recipe passed on to me by the wonderful Cindi Schut

2 C white flour
1 C wheat flour
4 1/2 tsp baking powder
2 Tb sugar
1/4 tsp salt
3/4 tsp cream of tartar
3/4 C butter, softened
1 egg, beaten
1 C milk

1. Preheat your oven to 450 degrees. 
2. Into a large mixing bowl place 2 cups white flour, 1 cup wheat flour, 4 1/2 teaspoons baking powder, 2 tablespoons sugar, 1/4 teaspoon salt, and 3/4 teaspoon cream of tartar. Toss it all together with a fork, making sure everything is well combined. 
3. Grab 3/4 cup softened butter and slice it into small chunks. Add the chunks of butter to the dry ingredients. Use a pastry blender (or two knifes) to combine the butter and dry ingredients. The mixture should look like coarse crumbs and still have little pieces of butter visible that aren't all the way mixed in to the flour mixture. This helps the biscuits stay light and fluffy. 
4. Crack 1 egg into a small bowl and whisk it well with a fork. Add the beaten egg to 1 cup milk and stir to combine. 
5. Pour the wet ingredients over the flour/butter mixture. 
6. Use a wooden spoon and stir the mixture together. Don't over mix here. It should be kind of clumpy. 
7. Spray the counter with cooking spray. Carefully place the dough on your counter and knead it several times. 
8. Spray your rolling-pin with cooking spray and then roll out the dough into a nice square that is about 1 inch thick. 
9. Spray a sharp knife with cooking spray and cut the dough into squares (about 2 inches each). 
10. Spray a 9x9 pan with cooking spray and carefully place the biscuit dough in it. 
11. Bake for 12-15 minutes, or until the tops and bottoms are golden brown. 

Serve warm from the oven with butter and honey...or homemade jam. :) Whatever suits your fancy.

Comments