MMM Homemade butter biscuits! These are super easy as they are drop biscuits, but the way you arrange the dough makes them look like you spent a lot of time making them.<br /><br />Ingredients<br />1½ cups (375 mL) all-purpose flour<br />½ cup (125 mL) sifted cake-and-pastry flour<br />2 Tbsp (30 mL) granulated sugar<br />2 tsp (10 mL) baking powder<br />¼ tsp (1 mL) salt<br />1/2 cup (125 mL) unsalted butter, cubed & frozen<br />1 cup (250 mL) buttermilk<br />⅓ cup (75 mL) 35% whipping cream<br />Flour for dipping<br /><br />Method:<br />Pre-heat oven to 425°F (220°C)<br />Put the all-purpose and cake-and-pastry flours, sugar, baking powder, salt, and frozen cubed butter In a food processor. Pour into a bowl then stir in buttermilk and cream to make lumpy wet dough.Using an ice-cream scoop (ours is ¼ cup. 60 mL) or large spoon, portion dough into 9 scoops; drop each onto well-floured surface. Coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet, then arrange remaining scoops like petals around the centre scoop.Bake until golden and flaky, about 25 to 30 minutes. Remove from pan, and let cool on a rack. Makes 9 biscuits.
