Ingredients
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons sugar
- Pinch of salt
- 1 stick of unsalted butter
- 1 cup of whole milk
For the Pistachio Butter:
- ¼ cup roasted, salted pistachios, shelled
- 2 tablespoons powdered sugar
- 1 stick of unsalted butter, softened
Instructions
For the Biscuits:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Whisk together the dry ingredients in a large bowl.
- Place the stick of butter in a large, heat-safe measuring cup and microwave in 20-second increments until it is melted.
- Pour the milk into the measuring cup with the butter and whisk to combine.
- Make a well in the dry ingredients and pour in the milk-butter mixture. Mix with a spoon until everything is evenly combined but not overmixed.
- Using a ¼ cup measuring cup, scoop out the biscuit batter onto the prepared baking sheet, leaving a couple inches in between each biscuit. Bake for 10 minutes, or until puffed and golden around the edges. Serve warm with the pistachio butter.
For the Pistachio Butter:
- Place the pistachios in the bowl of a food processor and pulse until the pistachios are very finely ground.
- Add the powdered sugar and butter to the food processor and pulse a few times to combine. Season, to taste, with salt or more sugar. Serve with the biscuits!