Tuesday, September 22, 2015

Best Biscuits Ever (and I mean Ever)

I need to get in the habit of photographing everything I make, because I never know how it's going to turn out. This was one of those quick and easy Sunday breakfasts. I felt like I was cheating, serving biscuits and jam for breakfast.

Maybe it was cheating because it was so easy. But it turned out sooo good. I ate five biscuits for breakfast, then one more before church, then two more when we got home. Eight. I ate eight biscuits that day.

2 C flour
1 T baking powder
2 T sugar
1 t salt
1/2 C cold butter, diced
1 C whole milk

Mix flour. baking powder, sugar, and salt in a large bowl. Cut in the butter with a pastry cutter or fork. Add the milk and stir until everything is wet, but don't over mix it. (You can also use a food processor which is oh-so-easy.) Roll out gently to 1/2 an inch, then fold it in half and roll out again (this gives it the fluffy layers). Don't press it down. Use a biscuit cutter to cut out the biscuits. Roll out the scraps and keep cutting out biscuits until the dough is used up.

Bake at 450 degrees F for 12-15 minutes. Yield: about 20 biscuits.

You could substitute the whole milk with buttermilk if you want, but these are so wonderful just the way they are. Serve with eggs and bacon and butter and jam. And then make some more and do it again. (I have to make two batches for my family of six.)



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