From Beth in the June Clever Kitchen
I have attempted to woo many men with this biscuit recipe. It FINALLY worked with one. And don’t be afraid to treat yourself to a couple biscuits—they rounded out my curves in a very attractive way.
These biscuits will make you yearn for a sunlit kitchen and a BIG dab of butter. Let’s dive right in.
Betty Crocker’s Biscuits
What You’ll Need:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 1 stick of butter
- 3/4 cup milk
- Mix all the dry ingredients in a bowl and cut in the butter either with a pastry cutter or by chopping a frozen stick of butter into little pea-sized pieces.
- Make a well (a hole, but doesn’t well sound so much nicer?) in this mixture and slowly pour in the milk. Stir until it just comes together. There will still be some dry flour hanging around.
- Turn out onto a well-floured surface. (I love this little sifter thing. You can Amazon Prime it right to your front door!) Roll the dough around a bit with a light touch to try to get the ingredients mixed in a little more. NOT TOO MUCH! Don’t get all handsy—then the butter gets warm and the biscuits get tough. These are metaphors that can extend to your daily life.
- Pat the whole mixture out to a flat disc about 3/4 inch thick, using one hand on top and one on the side to keep the rough edges in check.
- Cut them out with a biscuit cutter or a juice glass. I recommend the biscuit cutter because it doesn’t squish the sides down and the biscuits will rise up like the waters in your sink after too many potato peels. This is a good thing!
- Bake at 375° until the tops show a little golden brown tinge (15-20 minutes). Serve hot with real butter, maybe honey if you’re feeling frisky.