Author Notes
A staple family recipe with a deliciously sweet topping. I grew up eating these either smothered with butter and honey or broken up into beef stew. They're quick to pull together, and always so tasty. It's a challenge not to eat them all at once! —Lemon & Biscuits
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Ingredients
- Baking Powder Biscuits
-
2 cups
flour
-
3 teaspoons
baking powder
-
1/2 shot
salt
-
6 tablespoons
Crisco
-
6 tablespoons
cold butter
-
3/4 cup
cold milk
- Vanilla Bean Rum Butter
-
8 ounces
softened butter (I prefer salted)
-
1
vanilla bean
-
1/4 teaspoon
dark rum (like Myers's or Goslings)
-
Teaspoon
honey, to taste, optional
Directions
- Baking Powder Biscuits
-
Combine the dry ingredients.
-
Using a pastry cutter or two butter knives, cut the Crisco and butter into the dry ingredients until it's the consistency of coarse corn meal. Work quickly, so the butter stays cold.
-
Place the dough on a floured cutting board, roll out to 1/2" thick, and cut with a biscuit cutter or glass.
-
Place on an ungreased baking sheet, and bake at 450 degrees for about 12 minutes. Tip: placing the biscuits close together will help them rise taller.
- Vanilla Bean Rum Butter
-
Split open the vanilla bean, and scrape all the delicious seeds into a bowl.
-
Add the softened butter and mix thoroughly.
-
Add the rum, half at a time, and taste it! It might be a strong enough flavor for you after 1/8t.
-
If you want it sweeter, and a touch of honey at a time until you're happy.
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