Flaky Buttery Biscuits...and Italy, vacation!

So, this is Lake Como, where I will be staying...in  Italy. Leaving tomorrow morning, but did not want to leave without saying 'goodbye' to you my dear friends!

 

I still can't believe that I'm going to Italy, but I did want to share a last minute recipe, and a 'goodbye'!
I got this recipe from a library book which I can't remember the name, but it is really good, flaky, and buttery goodness!

Flaky Buttery Biscuits
makes 12 small, or 6 large biscuits

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 Tbsp.  (3/4 stick chilled unsalted butter)
cut into small pieces
3/4 cups whole milk

Preheat oven to 450 degrees F. Butter or line a baking sheet.

In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until they resemble a coarse meal slowly add the milk, stirring with a fork, to the desired consistency.

For softer biscuits, drop 2 tablespoon of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface, and gently knead just to bring the dough together,  Carefully roll out the dough about 3/4 inch thick, cut about 12 biscuits, re rolling any scraps,. Place on the lined baking sheet.

The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage. Bake the biscuits for 13 to 15 minutes...add 3 to 4 additional minutes for frozen ones...until brown.. Cool slightly, and serve warm.

 

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See you in 2 weeks...take care, and love you guys! Ciao~xo