What a fun biscuit to make! These are based on my Pool of Butter Biscuits, but have been adapted for the jar. Of course. Now the cool thing about these guys is that they are practically frying in their own little pool O’Butter, and when taken from the oven, that little biscuit works like a sponge absorbing all that butter making a crispy on the outside, light and fluffy on the inside biscuit.
1 1/3 cups milk
1 stick butter divided into 8 tablespoons
Preheat oven to 450 degrees. In a large bowl whisk together flour, sugar, 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.
No jar? Then try these Pool of Butter Biscuits.
Sausage Gravy- Brown 2 pounds of breakfast sausage. Do not drain. Stir in 1/2 cup flour to coat meat. Pour in 3 cups of milk, stir, and simmer until thickened. Salt and pepper to taste if needed. Add red pepper flakes if you like it spicy. See? Easy.
Big Red Kitchen is 4!