Rustic Butter Biscuit Recipe

Boy do I have a treat for you today! My family has asked me to make biscuits for years. They want real, home made biscuits fresh out of the oven for breakfast. I don’t have two hours in the morning to measure, mix, form and bake biscuits so I went on the hunt for some super simple biscuits that I could make quickly! I found Rustic Butter Biscuits and decided to try them for myself! The recipe looked easy enough, but I was worried they would not turn out well. I was so surprised to see these beauties come out of my oven today! You will be pleasantly surprised at how easy, simple and fast these rustic biscuits are to make! Preparing them to bake took me less than 5 minutes! The tops over the biscuits form a slightly crunchy layer while the insides stay soft and fluffy! We served these with some fresh, raw, local honey and home made plum jam! We hope you love them as much as we do!

Ingredients for Rustic Butter Biscuits: 

2 1/2 cups all purpose flour
4 tsp baking powder
4 tsp granulated sugar
2 tsp salt
1 3/4 cup buttermilk
1 stick unsalted butter

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Instructions for Rustic Butter Biscuits: 

1. Preheat oven at 425 degrees.
2. Melt a stick of butter in a microwave safe container and pour into a 9×9 inch baking pan.
3. In a large mixing bowl mix all of the dry ingredients (flour, baking powder, sugar, salt) together.
4. Add the buttermilk to the dry ingredients and mix gently. The KEY here is to barely mix it in. If you over stir or over mix the dough your biscuits will turn out hard. It is ok if the dough is a little lumpy.
5. Dump dough right on top of the melted butter in the baking dish. Using your hands or a spatular spread the dough to the sides and corners of the baking dish. This will force the butter over the sides of the dough and onto the top of the biscuits. This is exactly what you want to happen. It will look like a mess, but I assure you it will be perfect!
6. Using a sharp knife, cut 9 squares into the dough and allow the butter to seep into the cracks.
7. Place Rustic Butter Biscuits in the oven and bake at 425 degrees for 20-25 minutes or until golden brown on top!
8. Serve warm with raw honey, home made jam or jelly.

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Ingredients:

6 cups Fruity Pebbles Cereal

5 1/2 cups Jet-Puffed Marshmallows

5 Tbsp BUTTER (Real butter not Margarine)

Instructions:

In a large pot on very low heat melt the butter.

Allow butter to turn slightly caramel colored with a strong nutty aroma.

Add marshmallows and stir, stir, stir until completely melted. Don’t allow to burn.

Take off burner and add in cereal. Mix well.

Turn out into a pan lined with parchment paper. I used my 9×9 stoneware, but any pan with sides will do.

Allow to cool and cut up into squares!

ENJOY! Yuuummm… the kids love these!

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When I was a kid my grandmother used to make Mexican Wedding Cookies every year at Christmas. Since she passed away there haven’t been any made. This year we found her old cookbooks and what we think was her “secret” recipe! We took a leap of faith and used the old, crumpled, well used recipe. It worked! The cookies only have THREE INGREDIENTS and are SUPER tasty and easy to make! The family was super excited to have an old favorite back!

Here is the recipe we found…

1 cup butter (real butter, no margarine)

1 2/3 cups confectioners’ sugar divided

1 1/2 tsp vanilla extract

2 1/4 cup all-purpose flour

1/4 tsp salt

1 cup finely ground pecans

Instructions:

Preheat the oven to 400 degrees.

Cream the butter and 2/3 cup of confectioners’ sugar until it is light colored.

Add vanilla

Still in the flour, salt and finely chopped nuts (the finer the better unless you like chunks)

Roll a tablespoon of dough into a cylinder shape

Place 1 inch apart on cookie sheet and bake for 12-14 minutes

Take out of oven when done and cool for two minutes.

Roll in Confectioners’ sugar

Let cool COMPLETELY and roll again

Enjoy (best with coffee or tea)

The post Russian Tea Cakes a.k.a Mexican Wedding Cookies! appeared first on That Savage Life.