Chris Mower (TheCookingDish.com)

1.

2.

3.

Servings/Yield

6 servings12 biscuits

Time

• Prep: 15 Minutes• Bake: 12 Minutes• Start to finish: 25Minutes

Equipment

- Cupcake liners- Muffin pan

Rating

Cuisine

North American : UnitedStates : Midwestern

Difficulty

Butterscotch Biscuits

My mom would make this recipe a lot when we werekids. It's easy to understand why: it's easy andtastes amazing!

2 cups flour1 tablespoon baking powder1 teaspoon salt¼ teaspoon baking soda, only if usingbuttermilk⅓ cup shortening or butter¾ cup milk, or buttermilk4 tablespoons butter, melted⅔ cup brown sugar

Method

Preheat oven to 425°F.Sift together the flour,

salt, and baking powder. Ifyou're using buttermilk, addthe baking soda too.

Cut in shortening until itforms pea-sized lumps.

Add milk and knead justenough so that the flour

is incorporated. Do not over-knead.

4.

5.

6.

7.

Categories

30 Minute, Baked Goods,Breads

Roll dough into arectangle, a little under

1/4" thick. Spread meltedbutter on top of dough, thenevenly sprinkle with brownsugar.

Roll the dough up thenslice into 12 even parts.

Bake in muffin tins*using cupcake liners at

425°F for 10-12 minutes oruntil golden brown on top.

You could also use agreased cast-iron pan.

The muffin tin makes theedges crispier and the cast-iron pan makes them softer.

Notes

When cutting the dough log into 12 biscuits,it's easiest to first cut the dough evenly inhalf, and then do the same for the two

halves. From there, cut the four remaining doughrolls into thirds.