I like eating these delightful little sugar biscuits with strawberry or raspberry preserves.
Check out what my pals over at TPW had to say about this recipe:
“I realize these are probably not actual Sugar Biscuits, if Sugar Biscuits even exist. I suspect that in England, “Sugar Biscuits” are probably what we call sugar cookies. Over here, I don’t know if there’s a strict definition of Sugar Biscuit, or that there’s even such thing as a Sugar Biscuit. But I do know that these little treats are yummy.”
I’m with Ree on this one. i don’t know what they heck these things are called elsewhere but I do know one thing and that is these sugar biscuits taste like a mouthful of happiness.
Ingredients
3 cups Gold Medal All-purpose Flour
2/3 cups Domino Sugar
5 teaspoons Clabber Girl Baking Powder
1/4 teaspoon Morton Salt
2 sticks Land O Lakes Butter, Cold & Cut Into Pieces
1-1/4 cup Great Value Heavy Cream (more If Needed)
5 cups Powdered Sugar, Sifted
1/2 cup TruMoo Whole Milk
1 teaspoon McCormick Vanilla Extract
Dash Of Morton Salt
Instructions
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick.
Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.
GLAZE
Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.
When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)
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Quick Tip: Serve these sugar biscuits with your mid-morning coffee or hot chocolate.
Thank you to The Pioneer Woman for this great recipe.
