I am a firm believer that almost any meal is better with some form of bread on the side. Perhaps this came from growing up with a set of grandparents who ate bread every single night at dinner. If there were no fresh-baked rolls or biscuits, then a slice of white bread from the store would do. And it had to be slathered in butter- the real kind that sat out softening on the kitchen counter, not the spreadable stuff. And while we all might cringe today at the idea of “all of those carbs loaded with fats on top”- I would like to point out that both my grandmother and grandfather lived well into their 90's. May we all be so lucky!
Recently the kids and I tried these sweet and butter biscuits that were oh-so-delicious…. but my husband rightly pointed out were almost like cookies. So now I call them cookie biscuits. You can call them cookies- call them biscuits- call them an accompaniment- or call them dessert. I just call them yummy!
The first step of the recipe calls for you to “cut in” your butter into the dry ingredients, just as you would do if you were making a pie crust.
After adding in the buttermilk, you form the dough into 1 1/2-2″ balls before baking.
And when they come out of the oven, you brush the tops with melted butter and sprinkle with sea salt. Resist the temptation to pop a few in your mouth before you call the family to dinner. (okay- don't!)
- 2½ cups all purpose flour
- ¾ cup sugar
- 2½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 2 sticks unsalted butter, cut into ½" pieces
- 4 tablespoons of melted butter
- Sea salt (for sprinkling)
- Preheat the oven to 350 degrees and line two baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and kosher salt in a large bowl. Work butter into the flour mixture with your fingers until the mixture resembles a coarse meal.
- Mix the buttermilk into the flour mixture until just combined (don't overmix).
- Roll the dough into 1½"-2" balls and place on the parchment lined baking sheet 2" apart. bake biscuits until golden brown, 25-30 minutes.
- Immediately after removing the cookie biscuits from the oven, brush with melted butter and sprinkle with sea salt. Serve warm.
FRANCES TAMEZ says
Sweet Buttery Coolie Biscuits recipe does not call for butter milk, however instruction says to add butter milk. If butter milk is required, how much for this recipe?
Sharon Rowley says
So sorry! I just updated the recipe! 3/4 cup of buttermilk