You’ve probably guessed by now, but I absolutely love biscuits! Any kind of biscuit really. The day I discovered I didn’t need a rolling pin or a round cutter to make biscuits (which made it so I didn’t want to make biscuits) a new dawn arrived in my culinary experience. Not only was my prep time cut down substantially, but I wasn’t left with tough biscuits made from the scraps.
- 1 cup flour
- 1 ½ teaspoons aluminum-free baking powder
- Dash of salt
- 1/8 teaspoon cream of tartar
- ¼ cup cold butter, cubed
- 5 tablespoons skim milk
- 2 teaspoons honey
- Preheat oven to 450 degrees.
- Combine flour, baking powder, salt and cream of tartar in a large bowl. With pastry blender, cut butter into flour mixture until crumbly. Set aside.
- In a small bowl, stir milk and honey together. Pour into flour mixture and stir with fork, just until moistened.
- Turn dough out onto a lightly floured surface. Gently knead 5-7 times.
- Pat into a one-inch thick square. Cut square into four large biscuits.
- Place on a baking sheet lined with a silicone mat. Bake for 7-10 minutes or until golden brown.