Pat’s Biscuits and Sugar Butter
Makes 12 Biscuits
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
4 to 6 tablespoons salted butter at room temperature, plus 3 tablespoons melted butter
2/3 to 1 cup whole milk
1. Preheat the oven to 450°. Grease a baking sheet.
2. Put the flour, baking powder, and salt in a food processor, and pulse to combine. Add the room-temperature butter, and pulse until the mixture is the consistency of cornmeal. Add 2/3 cup milk, and pulse just until combined; add more milk a little at a time, if necessary, to make a soft dough. When the dough forms one large ball, remove from the processor.
3. Lightly knead the dough on a floured board for 30 seconds, roughly 10 folds. The dough should be moist and light; heavy dough will make tough biscuits, so avoid overworking the dough. Gently form the dough into a ball, and roll it out 1/2-inch thick on a floured board using a floured rolling pin. Cut the biscuits with a round biscuit cutter or other fun-shaped cutter, or with a mid-sized drinking glass. Put all the biscuits on the prepared baking sheet.
4. Brush the tops of the biscuits with melted butter. Bake for 12 to 15 minutes, or until lightly browned. Remove from the oven, but keep the biscuits on the baking sheet until ready to serve. Cut the biscuits in half, and ladle the sugar butter over the biscuit.
Makes enough for 12 biscuits
1 cup salted butter
1 cup brown sugar
1/2 cup heavy cream
1. In a small saucepan over medium heat, melt the butter; then stir in the brown sugar, and cook until the mixture bubbles. Add the cream, and turn down the heat to keep the cream just below a simmer. Cook for about 10 minutes on low heat, until the sugar is dissolved and the flavors are balanced. The syrup will be creamy in texture. If you need more, just add a bit more cream. Transfer the sugar butter to a gravy-boat server. Use a small ladle to serve the syrup.
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