Friendship Biscuits

Friendship Biscuits

Friends Logo

Let's Be Friends

One of my dearest friends goes bonkers for these. There’s nothing quite as sweet as seeing her delightful face when she tucks into one.  My friend is from the South.  She’s a petit big-haired blonde who I can safely tuck under my arm.  She’s one part broken bird and 99 parts mighty warrior, like me.  She has the most delightful drawl and a laugh that will make you laugh for no reason at all!  And let me tell you, as a girl from the North, if you can please a girl from the South with your biscuits, then peace in the Middle East is a possibility!

2 cups White Flour
4 tsp. Baking Powder
1/2 tsp. salt
1/4 cup unsalted FROZEN BUTTER
1 cup Milk or Half n’ Half

Preheat oven to 450F.   Mix the dry ingredients together.  Use a knife to nip off bits of the frozen butter into the dry mix.  Rub with your fingertips until the texture resembles very coarse cornmeal.  Make a well in the center, pour in the milk and stir with a fork.   Don’t be a brute. 

Turn onto a lightly floured surface and knead only until the dough binds to itself.  Press the dough to a thickness of about 1/2 inch.   I use a small juice glass rimmed with flour to cut out my biscuits.  You might have a fancy shape in mind.  They make biscuit cutters for that.  Little hearts and squares are sweet for an English Tea Party.  

Place your tender treasures on an ungreased baking sheet and plonk into the oven for 12-15 minutes.  We want them just a little golden ontop.  Serve immediately or at the very least the same day.  Biscuits such as this don’t keep well.   If you must eat them day old, then at very least heat them in the Micro for a bit first. 

My man goes nuts for these at breakfast with a little sausage gravy ontop.  My Mum loves them with a dollop of raspberry jam.  I like ’em just with a bit of butter.

Variations;

Sweeter – Sprinkle a little sugar and cinnamon ontop as soon as they come out of the oven.

Cheese ’em up – Decrease butter to 3 Tbsp and stir in 1/3 cup of grated cheese of choice.   I’m a fan of sharp cheddar.

Leave a Reply