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.
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.
- 2 c all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 2 Tb sugar
- ⅓ c cold butter
- ¾ c plus 2-3 Tb whole milk
- To begin, preheat oven to 425 degrees.
- In a mixing bowl, combine flour, baking powder, salt and sugar.
- Cut the butter into pieces, and drop into the flour mixture. With a pastry blender, fork or knives, cut the butter into the mixture until all of the butter pieces are smaller than a pea.
- Stir in ¾ c of the milk, and add 2-3 Tb more as needed to just mix together the dough.
- On a floured surface, pat out the dough mixture to a smooth flat shape, about ¾ inch thick. With a biscuit cutter or glass, cut biscuits, placing them on a baking stone/baking sheet. Form the scraps together and re-cut biscuits. Take the final scraps and form them into a biscuit by hand. This usually makes around 10 biscuits, depending on how you pat out the dough.
- Bake for about 10-13 minutes, or until just golden on top.