Chris Mower (TheCookingDish.com)
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Servings/Yield
6 servings12 biscuits
Time
• Prep: 15 Minutes• Bake: 12 Minutes• Start to finish: 25Minutes
Equipment
- Cupcake liners- Muffin pan
Rating
Cuisine
North American : UnitedStates : Midwestern
Difficulty
Butterscotch Biscuits
My mom would make this recipe a lot when we werekids. It's easy to understand why: it's easy andtastes amazing!
2 cups flour1 tablespoon baking powder1 teaspoon salt¼ teaspoon baking soda, only if usingbuttermilk⅓ cup shortening or butter¾ cup milk, or buttermilk4 tablespoons butter, melted⅔ cup brown sugar
Method
Preheat oven to 425°F.Sift together the flour,
salt, and baking powder. Ifyou're using buttermilk, addthe baking soda too.
Cut in shortening until itforms pea-sized lumps.
Add milk and knead justenough so that the flour
is incorporated. Do not over-knead.
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Categories
30 Minute, Baked Goods,Breads
Roll dough into arectangle, a little under
1/4" thick. Spread meltedbutter on top of dough, thenevenly sprinkle with brownsugar.
Roll the dough up thenslice into 12 even parts.
Bake in muffin tins*using cupcake liners at
425°F for 10-12 minutes oruntil golden brown on top.
You could also use agreased cast-iron pan.
The muffin tin makes theedges crispier and the cast-iron pan makes them softer.
Notes
When cutting the dough log into 12 biscuits,it's easiest to first cut the dough evenly inhalf, and then do the same for the two
halves. From there, cut the four remaining doughrolls into thirds.