“Winning” Biscuits

The perfect biscuits for breakfast!

Okay, why do I call these the “Winning” biscuits? Because for 18 years, I had tried various biscuit recipes, never finding THE recipe that would work. They always came out hard, dense, floury-tasting, and just plain icky! The best biscuits that were made in this household, were out of a bag from the freezer section of the store.

Sad, I know.

But I kept searching, and finally decided to play around and make some alterations, and AT LAST! Perseverance paid off!

In our house, we finally had a winner! These biscuits are crunchy on the outside, and soft on the inside, and make a regular appearance around here. And best of all, no special trips to the dairy section for buttermilk.

How To Make Homemade Biscuits

To begin, preheat your oven to 425 degrees.

In a mixing bowl, combine 2 cups all-purpose flour, 4 tsp baking powder, 1 tsp salt, and 2 Tablespoons sugar. Then take 1/3 cup of cold butter, cut it into chunks and using a pastry blender, “cut” in the butter until all of the pieces are smaller than a pea.

 

Then add in 3/4 cup of whole milk, stirring until just combined. Add an additional 2-3 tablespoons if needed.

 

Turn the dough out onto a floured surface, and pat it all together into a smooth, flat shape, about 3/4 inch thick.

Use a biscuit cutter, or similarly sized glass to cut the biscuits. If you have a baking stone, I highly recommend using it for baking these. I started using stones in 1998, and loved how my biscuit bottoms turned out crisp, not hard. But if you don’t that’s okay. Place the biscuits on a baking sheet.

Form the scraps together and re-cut biscuits. Take the final scraps and form them into a biscuit by hand.

 

This makes about 10 biscuits.

Bake these for about 10-13 minutes, or until they are just starting to get golden on top.

Enjoy them your favorite way! We tend to lean towards the gravy route.

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