This recipe came out of a recipe book I have called America’s Best Recipes, published in 1983. This is from the kitchen of Marie Hathrup, Moro, Oregon. I have made these hundreds of times, they are always delicious. We especially when we are camping and make them in the Dutch oven, over the camp fire.


butter biscuts

Butter Biscuts

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 biscuts


  • 2 cups unbleached flour
  • 4 teaspoons baking powder
  • 3 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter
  • 3/4 cup milk


  • Sift the dry ingredients into a bowl.
  • Using a pastry blender, cut in the butter to the size of peas--- do not overwork dough or cut in butter to fine
  • Mix in milk
  • Gather the dough into a ball and roll or pat to a 1/2 inch thickness. Do Not Knead.
  • Cut with a 3-inch cutter. Place on a ungreased pan close together and bake at 450 degrees for 10 minutes or until nicely brown.


This is a Blue Ribbon Winner, from the Oregon State Fair

Categories: Bread, Featured

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