Ingredients
Instructions
|
2-1/2 c Flour |
| 4 tsp Sugar |
| 4 tsp Baking Powder |
| 2 tsp Kosher Salt |
|
1-1/3 c Milk |
|
1 stick Butter, divided into 8 tbsp |
Preheat oven to 450 degrees. In large bowl, whisk together flour, sugar, baking powder, and salt. When oven is up to temperature, place 1 tbsp of butter into each of 8 half-pint, wide-mouth mason jars. Place the jars on a tray and heat in oven until butter is melted. Remove from oven, and using pot holder, pick up jar and swirl butter around edges. Quickly stir milk into flour mix until smooth, and using ice cream scooper, scoop heaping spoonful of dough into jar. Poke a butter knife in center of each biscuit and move around a bit to loosen biscuit from jar. Bake 10-12 min or until golden brown. Remove from oven, run knife around biscuit, and turn each out onto a platter. Serve with breakfast. Makes 8.