Back by popular demand, the recipe from our friends over at bakingcircle.com These are the famously delicious, high rise biscuits from David Lee. May I say that they are too good for words? I will say it, with a mouth full of biscuit so you won’t understand me at all, but what I am saying is YUM, followed by groaning and a reach for the jam.

Here are the ingredients and I suggest, as well as many others,using King Arthur’s Pastry Blend flour. It is, as they say, "soft" which gives a tender texture and an ease of handling. Nothing is worse than a tough biscuit or globby dough when you are trying to roll it out. This recipe is so light, yet sturdy enough to use in Strawberry Shortcake. It’s that good, friends.

You will notice I said "no butter bakes a better biscuit" however, the recipe calls for melted butter. That is for brushing on the top. This recipe does not require cutting in any butter; all you do is combine flour with salt, baking powder, sugar, and heavy cream until the dough comes together. So easy!

Here are the ingredients:

2 cups (8 1/2 ounces) Perfect Pastry Blend Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
1 to 2 tablespoons melted butter

and the directions:

Sift together the flour, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off.

Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. Use a sharp biscuit cutter (we use a 2 1/4" cutter) to cut rounds. Dip the rounds into melted butter, and place them on a lightly greased baking sheet. Sprinkle with coarse sugar, if desired; this is a nice touch if you’re going to use the biscuits for shortcake.

Bake the biscuits in a preheated 425°F oven for 15 to 18 minutes, till they’re golden brown. If you have any melted butter left over, brush it on the baked biscuits.

 Yield: 10 large biscuits  (2 1/2 in)

Here is a tip I learned from the brilliant bakers at KAF- go ahead and use a sharp edged biscuit cutter. I had to admit using a drinking glass just like my grandma! How did they know? 

 Using a glass smushes down the sides, causes the biscuits to rise less and we can’t have that.  We are all judged on height, face it. So go ahead and show off.    These beautiful stainless steel cutters are from Crate and Barrel.  Go bake your husband a big stack of biscuits and tell him you love him. If you don’t have anyone to bake a biscuit for, then by all means treat yourself, you deserve it!

Who can say no to this face?

Make your own Peanut Butter flavor dog biscuits. These are very simple, they have only five ingredients, and you probably have them on hand if you are a baker. Dogs love the flavor of peanut butter and the protein and natural oil is great for them and their coat.

Ingredients:

2 cups whole wheat flour
1 TBSP baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
1/2 cup oatmeal

Directions:

Start by preheating your oven to 375 degrees and lightly greasing a baking or pizza pan.

In a medium mixing bowl, add the flour, baking powder and oatmeal. Once that’s mixed, add the peanut butter and milk. Stir it together until a dough forms.

Turn the dough out onto a lightly floured surface, knead it and then roll it out until it’s about a 1/4″ thick. Break out your cute bone-shaped cookie cutters or a pizza cutter and cut the dough into the desired size and shape.

Bake those on the lightly greased baking pan and cook for about 20 minutes or until they’re golden brown.

Once cool, let your favorite pup enjoy before storing them in an airtight jar (or resealable freezer bag).

These dog bone shaped cutters are available most everywhere. I found these on Amazon. You could try your local pet store or online. Give your pup a treat, and save your money for a new collar for Spring!