My Go-To Biscuit

A good biscuit recipe is an important part of any southerner’s repertoire. A biscuit can be devoured straight from the oven, but can be so much more. A biscuit is the perfect vehicle for butter, honey, jam, jelly, eggs, ham, gravy… need I say more?

Keep a few things in mind before you make these:

  1. The dough needs to rest for about 20-30 minutes before baking. Allow for that.
  2. You don’t need to preheat your oven 30 minutes in advance, but DO preheat it. Biscuits won’t rise properly in an oven that isn’t really hot.

Ingredients:

  • 2 cups all purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1-1/2 teaspoons kosher salt
  • 5 tablespoons unsalted butter, very cold
  • 1 cup whole milk

Sift flour, baking powder, sugar, and salt into a large mixing bowl.

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Cut butter into little chunks and add to flour. Blend in with pastry cutter. You want the mixture to resemble course crumbs. Yes, there are recipes out there that tell you you can do this step with a food processor. Please don’t, unless you prefer to eat hockey pucks over tender baked goods. The food processor can overwork the dough, heat it, and flat out ruin it. I don’t ever use my hands, because they tend to be warm.

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Add milk and stir with a spoon, gently, until it forms a rough ball. Mixture will be sticky.

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Turn mixture out onto a well floured surface. This doesn’t need to be photographed whatsoever, but I just love the way it looks. Indulge me.

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Pat the dough down into a rough rectangle, about an inch thick. Fold it over, and gently pat again. Do once more. Cover loosely with a kitchen towel and let rest 20-30 minutes. About half way through the rest period, preheat your oven to 425 F.

Gently pat the dough until is roughly a 10″x6″ rectangle. Cut into biscuits using a floured biscuit cutter. Do not twist the cutter when cutting – it will crimp the edges and they won’t rise. I re-rolled the leftovers and got 2 biscuits, then a third time to get 1 more biscuit. When re-rolling, BE GENTLE. The more you work the dough, the more tough it can get. Place biscuits on a cookie sheet. I prefer to line mine with a silicone mat.

Look at those chunks of butter. *drool*

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Bake 10-15 minutes. I average about 13 minutes.

Look at these beautiful babies.

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Here comes the fun part – do whatever you want! Eat them plain. Add butter, or honey. Add jam or jelly – you get to decide! I slathered on some peach jam and was in heaven. Enjoy!

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