Pool of Butter Wheat Biscuits

I love making my own biscuits from scratch, but I don't always have the time to mix the ingredients, roll out the dough, cut them out and bake them. I also don't have a huge amount of counter space in my kitchen, so rolling out dough can be tricky. Along came this recipe for Pool of Butter Biscuits from Big Red Kitchen, and my problem is solved! My adapted version comes together in all of five minutes and tastes earthy and rustic. They're not the prettiest biscuits I've ever baked, but they pass my four year old's taste test. Whenever I bring them out, she cries, "You made my favorites!" Now if that isn't endorsement, I don't know what is. :-)

Pool of Butter Wheat Biscuits
Adapted from Big Red Kitchen
Makes 8 biscuits


1/2 stick butter, sliced
1 1/4 cups flour (I used 1/2 whole wheat and 1/2 unbleached white.)
2 tsp sugar
2 tsp baking powder
1 tsp Kosher salt
2/3 cup 2% milk (I've also used 1/3 cup of milk and 1/3 cup plain yogurt.)

Preheat the oven to 450 degrees F. Place the butter slices in the bottom of a small baking dish, such as a pie pan or an 8 x 8 dish. Place it in the oven and let the butter melt for one minute.

Meanwhile mix the flour, sugar, baking powder and Kosher salt in a bowl. Slowly pour in the milk (or milk and yogurt mixture) and mix until it just comes together. If it seems a little dry, add a splash of milk. Spread the mixture in the baking dish over the melted butter with floured fingers. Some of the butter will come up over the edges onto the top of the dough--this is okay. Using a buttered and floured knife or dough cutter, cut the dough into 8-9 pieces (depending on the shape of your dish).

Bake for 10-12 minutes or until golden.

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