The other night I was making dinner and since it was pot roast, it really needed some bread to go with it. I knew I wouldn’t have time for rolls, so after a quick internet search I found this recipe. Start to finish it took 20 minutes and they tasted amazing. I cut the recipe in half because I didn’t want leftovers, but if you are feeding a crowd definitely make the full recipe. Recipe and photo courtesy of momontimeout.com.

• 3 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 4 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk

Preheat oven to 450° The secret to excellent biscuits is super cold butter. I like to grate my butter on a box grater to get uniform size pieces of butter, then just toss it into the flour. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won’t stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.  Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top. For extra yumminess, brush the tops of the biscuits with melted butter.