Quick Buttery Biscuits

This biscuits are light, moist and so easy to make. No rolling or folding technique is required. We like them best slathered in Whipped Maple Butter.
  • 2 cups all-purpose flour, plus extra for work surface
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup butter, plus extra for brushing
  • 3/4 cup milk
Preheat your oven to 375 degrees. By hand, whisk together flour, baking powder, and salt in a large bowl. Add butter and cut it roughly into the flour, using a pastry cutter, until mixture is the texture of course meal with a few larger butter lumps. Work quickly so that the butter does not melt. Add milk and stir with a wooden spoon until just combined. Do not overwork.
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1-inch thick. Using a 2.5-inch floured cookie or biscuit cutter, cut the biscuit out and place them on a baking sheet. Brush the tops lightly with some melted butter and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
Whipped Maple Butter
  • 1 cup butter
  • 1/4 cup maple syrup
In a mixing bowl, using a whisk or electric mixer, whip butter with maple syrup until light and fluffy. Refrigerate until serving.