I created this recipe recently when I promised to bring bread to my friend Brian and Jen's dinner party, but ran out of time to take hours to bake bread. All the recipes I found used shortening and things I did not have around the house. I tried to keep this one basic.
When you are eating this you can pull it apart layer by layer and enjoy all the flavor. If you want to keep it savory, follow the recipe as is. However, it is also very versatile. If you want more of a breakfast biscuit, then substitute orange juice for the water, hold the herbs, and sprinkle a little white sugar on top before baking. Enjoy experimenting!
Makes 5-7 biscuits
1 1/2 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup salted butter very cold (1 tablespoon is used for a glaze)
1/2 cup water
1. Preheat oven to 400 degrees F. Combine flour, sugar, baking powder, and cream of tartar in a bowl. Mix together with a fork.
2. Cut the butter into chunks and add it. Leave one tablespoon out for later. With a pastry cutter, cut in the butter until it is about pea size chunks.
3. Add water a bit at a time. Mix it in gently until a dough ball can be formed. Do not over mix. You may not need all of the water.
4. Turn the dough onto a floured surface and knead about three times. You just want to get all the chunks incorporated, but you don't want to ruin the structure of the dough.
5. Using your hands flatten the dough until it is about one inch thick. Cut out biscuits with a biscuit cutter, or some other cute cookie cutter if you want.
6. Melt the remaining butter in a small dish. Sprinkle in herbs of your choice, basil, parsley, dried red peppers, etc. Baste that mixture on the top of the biscuits.
7. Bake for 20-25 minutes at 400 degrees. Take them out when the top looks golden brown and crispy. The biscuits should separate in layers and be nice and moist inside. Serve hot if possible.