Who doesn’t love a hot from the oven biscuit whether it’s smothered in butter and jam or covered with gravy? I’m sure you cruisers will agree making biscuits that have to be rolled and cut can make the thought of having them a little less than appealing. And, most butter biscuit recipes require you to have buttermilk. These two stumbling blocks are enough to make most galley chefs forget the idea all together. We’ve tried several different recipes and have taken bits and pieces from all of them to create our version of this yummy treat.
- 1/2 Cup salted butter 1 stick
- 2 1/2 Cups all-purpose flour
- 1 1/2 Tablespoons granulated sugar
- 1 1/2 Tablespoons Baking powder
- 1 1/2 Teaspoons Salt
- 1 3/4 Cup Evaporated Milk
Preheat oven to 400°F degrees.
Melt butter and pour into 8 x 8 or 9 x 9 baking dish.
In bowl mix together flour, sugar, baking powder and salt. Pour in the evaporated milk and mix. Batter will be a little sticky and have some lumps. That’s okay! Pour the batter into the baking dish directly on top of the melted butter. Butter may run on top of the batter, which is perfectly fine.
Bake 20-25 minutes depending upon your oven. Heat and hot spots vary greatly in marine ovens so just watch them. Once they are golden brown they are ready to come out. You want the tops to be golden brown and the biscuits to be a little springy to the touch. Remove from over and brush a little more melted butter on the tops before serving.
**Tip: I create prepackaged mixes for my Butter Biscuits and my Cheesy Cheddar Biscuits. In the mix I put all of the dry ingredients and then vacuum seal them. This way the only thing I have to do when I want to make them underway is just pour the bag into the bowl and add the wet ingredients.