Judy’s Mother’s Homemade Biscuits
Makes 1 dozen 3″ biscuits

Inspiration

My dear friend Judy was taught this recipe by her mother, who probably learned it from her mother. It produces the lightest, flakiest biscuits ever. They take a little more time than other recipes, but they turn out perfectly and are well worth the effort.

Ingredients

2 cups unsifted all-purpose flour
1 cup plus 2 tbsp. unsalted butter, at room temperature
4 tsp. baking powder
1/2 tsp. cream of tartar
1 scant tsp. kosher salt
2/3 cup of milk

Procedure

Preheat oven to 450° F

1. Process flour, baking powder, cream of tartar, and salt with 1 cup butter.
2. Transfer to a bowl and mix milk in with a fork until the dough holds together.
3. Place dough on waxed paper and pat it into a 12″ square, about 1/2″ thick. Fold in half. Repeat seven more times. The last square should be about 3/4″-1″ thick.
4. Melt remaining butter and put it in a bowl. Cut biscuits in desired shape*, dip in butter, and place on a parchment-covered baking sheet. (At this point the uncooked biscuits may be covered with plastic wrap and held for up to 2 hours before baking. Brush tops with melted butter just before baking.)
5. Bake for 10 minutes or until tops are golden brown.

*Have fun with the shapes; try hearts, or stars, or crescent moons, or….

Editor’s note: I learned through experience that it is worth purchasing a new container of baking powder if you don’t bake very often.