These biscuits are so delicious and fluffy. You won't want to eat just one!
Dovetailing Tip: Make an extra batch of biscuits to use on day 4 in Strawberry Shortcake.
|3 cups||all-purpose flour, plus more for dusting|
|1/3 cup||powdered milk|
|1 tablespoon||granulated sugar|
|5 teaspoons||baking powder|
|2 teaspoons||cream of tartar|
|1 stick||cold butter, cut into bits|
|1 1/2 cup||buttermilk|
|1/4 cup||melted butter|
Preheat the oven to 450 degrees F.
Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
Fold in the buttermilk until the dough comes together.
On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
Bake until golden brown, 10 to 12 minutes.