...Nutmeg Butter Biscuits

I saw this recipe recently on Chef Michael's Kitchen, where he made "Winterberry Shortcake" and had to try it.  To save on time, I decided to forgo the berry topping and whip cream.  Instead, I made the biscuits and stored them in a container over the week.  Whenever I wanted a biscuit, I would microwave it for 15 seconds, cut it in half and spread strawberry jam and a little pat of butter for extra buttery goodness.  The biscuits are so delicious and easy to make, especially with Michael Smith's tip of grating the frozen butter into the batter.

Recipe adapted from Chef Michael's Kitchen

Ingredients (Yields 8-12 biscuits)
-4 cups flour
-1/2 cup sugar
-2 tbsp baking powder
-1 tsp salt
-1 tbsp nutmeg
-1 cup frozen butter
-1 whisked egg
-1 1/4 cups milk
-1 tsp vanilla
-1 whisked egg for wash
-1/2 cup coarse or regular sugar for dusting


1. Preheat oven to 400 F.

2. Mix together flour, sugar, baking powder, salt and nutmeg until evenly combined.  

3.  Grate frozen butter and mix into the flour mixture by gently tossing with your fingers.

4. Whisk together the egg, milk and vanilla.  Pour this into the flour solution and stir with a wooden spoon until a ball forms.

5.  Knead dough a few times until everything comes together; do not over work the dough.  The less you work the dough, the fluffier they will turn out.

6. On a floured surface, make an inch thick by rolling out or patting the dough (I did the latter).  Cut out  large circles and place onto the baking sheet.  (We used a clean tin can that happened to be handy)

7.  Brush each biscuit with the egg wash and give each a generous sprinkling of sugar.  

8.  Bake for 15 - 20 minutes, until golden.  



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