Living in the South, you are required to have a made-from-scratch biscuit recipe, and everyone’s grandma has the best one. Well not to brag, but these biscuits are the bee’s knees. They are light, fluffy, and great with jam and honey or smothered with sausage gravy.
When my family was small, buying the canned biscuits was not a big deal. Unroll and into the oven they went. Now my kids are teens and eat me out of house and home. Making sure they still had a healthy and delicious breakfast is still important but so is staying on my budget.
That’s when it dawned on me: I already have the ingredients at home to make biscuits, why on Earth was I buying the pre-made stuff at five times the cost.
I tried a ton of recipes from all over the web and even some cookbooks. I wasn’t really happy with the results that I was getting, so I combined several recipes and made these! I usually form my dough into a square only because I like using my square glass baking dish. Squares, circles, or funny shapes, no matter what you choose, these biscuits are sure to be a hit.
- 2 cups all-purpose or bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1/3 cup butter shredded
- 1 cup milk
Preheat oven to 425˚ F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. TIP: Shredding the butter helps with getting that coarse meal texture.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.