- 2 1/2 c
- 4 tsp
- 4 tsp
- baking powder
- 2 tsp
- kosher salt
- 1 1/3 c
- 1 stick
- butter, divided into 8 tablespoons
baking powder, and salt. When your oven is up to temperature, place one
tablespoon of butter in each of eight 1/2 pint wide mouth mason jars.
Place them on a tray and heat in oven until the butter is melted.
Remove from oven, and using a pot holder, pick up jar and swirl
butter around the edges of each jar. Quickly stir milk into flour
mixture until smooth, and using a large ice cream scoop, scoop a
heaping spoonful of dough into each jar. Poke a butter knife in the
center of each biscuit and move around a bit to loosen the biscuit
from the bottom of the jar. Bake for 10-12 minutes until golden brown
on top and biscuit is cooked through. Remove from oven, gently run a
knife around each biscuit and using a pot holder, turn each biscuit
out on a platter. Serve with a nice big breakfast. Makes 8 large biscuits.