Biscuits can be light and fluffy or crumbly and dry. I think I’ve found the perfect light biscuit with these Biscuits Supreme!
In my opinion, soup craves some kind of biscuit. My mom always made baking powder biscuits to go with our soups/chowders and they seem to complete the meal.
I’ve tried several different recipes and haven’t found one that I absolutely loved, until a few years ago. My sister offered her friend’s recipe for “Biscuits Supreme” and they really are supreme.
I couldn’t resist sharing them with you!
Recipe: Biscuits Supreme
Author:
Ingredients
- 2 c whole wheat flour or mixture of unbleached all purpose and whole wheat
- 3 tsp baking powder
- 1/2 tsp real salt
- 1/2 tsp cream of tartar
- 2 T organic cane sugar
- 1/2 c butter, softened
- 3/4 c milk of choice
Instructions
- Preheat oven to 425 degrees.
- Mix dry ingredients together.
- Cut butter into flour mixture using a pastry blender or two forks, until it is nice and crumbly.
- Make a well in the middle of the mixture and add your milk.
- GENTLY mix the milk into the dry ingredients. I like to use my hands to go nice and easy on it.
- Once the dough is mixed, turn it out onto a lightly floured surface and roll 1/4-1/2″ thick.
- Cut into rounds and place two rounds on top of each other on a baking sheet.
- Bake 12-15 minutes or until slightly browned.
- Serve immediately with honey butter and soup!
Do you have a biscuit recipe that uses your sourdough/natural yeast starter?
I don’t, but I could make one! ha. I love a challenge. I will add it to my list!!!