How to make Early Morning Breakfast Biscuits
Early Morning Breakfast Biscuits take about 20 minutes from start to finish-5 minutes prep and 15 minutes in the oven. I grew up on these biscuits and enjoyed slathering them with butter and jam. The minute the butter hit the biscuit, it melted away and was soaked up into its fluffy texture. Just delicious! When I had kids of my own, I tried experimenting by adding new ingredients into the batter. Some of our favorites include a sprinkle of shredded cheddar cheese or parmesan, chocolate chips, cinnamon, or freshly chopped peaches, to name a few.
Early Morning Breakfast Biscuits
Makes 4 Servings
2 cups all-purpose flour, plus extra for rolling out
2 teaspoons cream of tartar
1 teaspoon baking soda
ΒΌ teaspoon salt
6 ounces cold unsalted butter, cut into 1/8-inch pieces, plus 1 tablespoon, softened
2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry
Preheat the oven to 400 F.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well combined. Add the butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll the dough out to about 2-inches thick. Using a round 2-inch cookie cutter carefully cut out 8 biscuits. With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left, make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven, brush them lightly with the tablespoon of softened butter, and serve while still warm.
Other great ingredients to include in your biscuits:
1/2 cup shredded cheddar cheese or parmesan
1/4 cup chocolate chips
1 teaspoon cinnamon
1/2 cup freshly chopped peaches, peeled, pitted, and drained
Early Morning Breakfast Biscuits
Makes 4 Servings
2 cups all-purpose flour, plus extra for rolling out
2 teaspoons cream of tartar
1 teaspoon baking soda
ΒΌ teaspoon salt
6 ounces cold unsalted butter, cut into 1/8-inch pieces, plus 1 tablespoon, softened
2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry
Preheat the oven to 400 F.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well combined. Add the butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll the dough out to about 2-inches thick. Using a round 2-inch cookie cutter carefully cut out 8 biscuits. With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left, make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven, brush them lightly with the tablespoon of softened butter, and serve while still warm.
Other great ingredients to include in your biscuits:
1/2 cup shredded cheddar cheese or parmesan
1/4 cup chocolate chips
1 teaspoon cinnamon
1/2 cup freshly chopped peaches, peeled, pitted, and drained
Labels: Breakfast Biscuits, Comfort Food
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