Amish Triple Butter Biscuits

I can’t tell you how delicious these biscuits are!!  You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig.  They are very quick and easy.  I made breakfast for supper last night and served these with our bacon and eggs.

The picture is not great.  I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste.  Even though they don’t look like they don’t pull apart, they do.

• 3 cups all-purpose flour (one cup of whole wheat may be used)
• 1/2 teaspoon salt
• 3/4 teaspoon cream of tartar
• 1 tablespoon sugar, optional (I used)
• 4 teaspoons baking powder
• 1 cup butter (2 sticks) (I used unsalted)
• 1 large egg
• 1 cup whole milk

Preheat oven to 425 degrees.

While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt.  (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)

While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.

Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.

Remove the buttered pan from oven.  Butter should be melted and just slightly browned.

Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan.  Biscuits should be nestled together somewhat tightly.

Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.

Makes 10 to 12 biscuits.

“Wherever we are and whatever the challenge, Immanuel is with us.”