Texas Biscuits
Ingredients
- 2 cups of flour
- 4 teaspoons of baking powder
- 1/2 teaspoon cream of tartar
- 3 teaspoons of sugar (can add more to taste)
- 1/2 teaspoon of salt
- 1/2 cup of butter, cold
- 1 cup of buttermilk, cream or half-and-half
Instructions
- Preheat the oven to 450 degrees.
- Mix all the dry ingredients together.
- Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
- Add the liquid, mixing until a bit loose and sticky.
- Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
- Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
- Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
- Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
- Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
- Makes 10-12 biscuits.
If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.