Fresh biscuits in the morning are so tasty! Homemade biscuits are far less greasy than those bought at a store and I think they taste better, too.
Baking powder biscuits are not only ingredient-simple (no buttermilk to keep on hand or make the substitute with milk and vinegar) but they are also simple to make! Once I realized I didn’t need to bother with a rolling pin and a cookie cutter, I started making biscuits all the time. Once the dough is put together, all I need is my hands to pat the dough onto the shelf and a sharp knife to cut it into squares.
The original recipe called for shortening but I prefer butter. But since it’s alright with me to change and adapt recipes, here’s “It’s Alright with Me” sung by Ella Fitzgerald.
Ingredients
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder, aluminum free and low salt
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cut into 1/2 tablespoon pats
- 3/4 cup milk
Instructions
- Preheat oven to 450 degrees.
- In a medium bowl, mix together all dry ingredients. Add butter and cut into flour with a pastry blender. Flour mixture should be crumbly, but not so fine that the butter makes the flour gummy.
- With a fork, stir milk into the flour/butter mixture. Dough will be sticky and should form a loose ball when properly mixed minimally.
- On a clean surface lightly knead 6 times. Pat the dough into a 1-inch thick rectangle. Cut into 6 biscuits with a large knife. Place on a baking sheet lined with a Silpat® or parchment paper.
- Bake for 12-14 minutes or until golden brown. Serve immediately.
Notes
Adapted from a Betty Crocker® recipe.
