These Triple Butter Biscuits have performed very well on Amish365, racking up impressive numbers despite not having any photos with them. I wanted a few photos to go with this well-performing recipe so I enlisted reader Barbara to help:
First of all, this is what Barbara had to say about these biscuits:
Perhaps my first introduction to good biscuits came at my friend’s house when I was in elementary school. I never knew that baking powder biscuits could rival yeast rolls. On more than one occasion I recall eating her mother’s amazing pan biscuits. I still have a memory picture of those biscuits gracing the center of the sun-lit oak table. Never had I seen biscuits baked in a square dish, their puffy tops resembling a golden quilt. When we pulled a steaming biscuit away from its close-knit family, the biscuit was both moist and crumbly. And then we placed a butter pat to melt between the halves… It was butter at its best. If this recitation isn’t making you reach for your mixing bowl, you have probably had your taste buds damaged by too many canned biscuits.
Sadly, my friend moved to the West Coast before I was mature enough to ask for the recipe. Therefore, I came up with my own quite satisfactory version by baking the biscuits in a pool of butter. Here in Kansas, we consider ourselves Midwesterners, not Southerners, so yeast rolls often trump biscuits for table space on Sunday or holiday dinners. But when we have visitors over and need to serve something special really fast, I check my butter supply, then whip up the Triple Butter Biscuits without a second thought. These biscuits never fail to impress. Folks who think they don’t like biscuits will sing a different tune after biting into one of these fluffy squares. Crispy, butter -browned edges perfectly complement the melting pools of butter you spread on the inside. Honey should only be applied after the first two biscuits have been slowly savored in all their buttered glory. I make no secret about my enthusiasm for good biscuits! By the way, this is another good Amish365 biscuit recipe.
- 3 cups of flour (one cup of whole wheat may be used)
- ½ teaspoon of salt
- ¾ teaspoon cream of tartar
- 1 Tablespoon sugar (I don’t always include the sugar)
- 4 teaspoons baking powder.
- 1 cup of butter.
- 1 egg
- 1 cup of milk
- Pre-heat the oven to 425 degrees.
- While oven is pre-heating, place ¼ cup butter in a 7x11 baking dish or 10” round 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 in 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 25 minutes or until the tops are lightly brown.
Just want to tell you hw much I enjoy your writings that you write ,I used to live in Pennsylvania and all my neighbors were Amish ..I miss & love those People and as a young woman raised in Chicago when I lived there I recived a lot of lessons and today at the age of 74 thank you to those people ..I still cook from scratch make jams & jellies bake home made bread an can things to this day ' I LOOK FORWARD TO READING MORE Thank You Helene Wright
Thank you so much, Helene, I am glad you stopped by and hope you stick around!
Ms. Catherine Melba Alston Hardy
Linda from KY
I'm so glad to see a column from Rosanna! This line made me laugh: "If this recitation isn’t making you reach for your mixing bowl, you have probably had your taste buds damaged by too many canned biscuits." The recipe sounds delicious!
Rosanna is absolutely right! I'd be making these biscuits tonight if it wasn't so late. But I'll make them tomorrow for sure! I haven't been successful with yeast biscuits, but these sound foolproof. I can't wait to taste them!
Dorothy, good luck with the biscuits, let me know how they turn out. They do sound amazing, I wanted to make them over the weekend but it didn't happen!