Roll out on a floured work surface to ¼ inch thick. Knead just enough to press into a thick disc of dough. Add milk and whisk together with a fork until a dough forms.

Cut into the flour mixture with a pastry cutter or knife until butter pieces are small specks. Whisk the flour, baking powder and salt in a medium mixing bowl.

Even if I think I have it memorized I take out the book (red Pennsylvania Dutch pattern with a missing spine) and go immediately to page 67 for the recipe.Ĥ tablespoons unsalted butter, at room temp & spreadable That’s the page Betty Crocker’s biscuits are on. I could (literally) eat the whole batch, but I didn’t. But just this past Sunday morning I threw diet to the wind and made biscuits. For a while I refrained from making biscuits at all because we were trying to lose weight and bready, starchy things are weighty. Mondays are usually grits mornings (Duane says it’s his favorite breakfast).

These are both breakfasts I eagerly look forward to. (Sorry, everyone, I use instant grits…what do you expect a New Yorker to do?) I call my breakfast grits “crazy grits” because they are certifiable. My grits recipe snuck into my repertoire somewhere in the 1990’s while living on Manhattan’s Upper West Side and followed me to Spuyten Duyvil in the Bronx and has followed me to the South. My mom was born and raised in Brooklyn and she made Betty Crocker’s biscuits. When buns are cooled, rallying them together on a serving tray, touching. (If it becomes too thin, let sit for a while - it will thicken on its own. Add water just a very little at a time- even just drops. If frosting seems too thick, add a little more hot water until it becomes the right consistency for drizzling. Add a couple of tablespoons of hot water to the mixture and stir rapidly with a spoon to combine to smooth. Run the kitchen faucet until water is very hot. Add the powdered sugar and mix until the butter is blended into small pieces with the sugar. In a medium mixing bowl press out the butter with a spoon to make it smooth. Bake for about 12-15 minutes until lightly golden. Place slices cut side up, next to each other touching, on a silpat or parchment-lined sheet pan. Roll from one end (the longer end is best) into a as-tight-as-you-can-roll jelly roll.Ĭut 1/2-inch or 1-inch slices from the roll. Sprinkle the cinnamon sugar mixture evenly. To make the cinnamon buns: Spread the softened butter over the surface of the dough to cover in a thin film. Roll out dough until about 12 X 12-inch or 12 X 9-inch (about an 1/8-inch thick). Knead it just enough to get it to stay together in one ball.ĭust a clean work surface lightly with flour. Use a fork to whisk dough together until you can knead it. Cut in 1/4 cup cold butter until it’s broken into small pieces (I use a pastry cutter). Whisk the dough dry ingredients in a large mixing bowl. Perfect.īetty Crocker Biscuit Dough for Cinnamon BunsĢ-3 tablespoons softened room temp butterġ tablespoon cinnamon & 2 tablespoons sugar, combined This batch I didn’t bake as long as I usually do. I never look at that recipe, I just make the dough and follow my memory of how cinnamon buns come about. You’ll find a slew of variations for this dough. The book is always on my shelf and I know to go to page 67 to find the recipe.īut turn to page 68. So I started making these biscuits, too, from the same 1950 Betty Crocker Cookbook (my mom gifted me one she found at a flea market years ago - she says her copy has some pages torn out by baby-me). Some mornings these fresh biscuits would fill the kitchen with that welcoming baking aroma and what’s better than slathered butter dripping off a biscuit sandwich. My mom has been making biscuits from the 1950 Betty Crocker cookbook since I was a kid.

Drop biscuit recipe betty crocker