It goes without saying that "the biscuits" started it all. I am a Tennessee girl born and bred, and I started "making" biscuits at a very young age with both my Grandmomma and my Momma. Admittedly, there was a lot more dough eating than dough making going on in those earlier years but the skills were being built even then. You learn to taste the dough to make sure you haven't forgotten an ingredient. And, yes, you can tell even when the baking powder has passed it's expiration date.
Fast forward, and years later I was making biscuits for my husband every weekend. Now, he swears that these are the BEST biscuits in the world but I will tell you ... we all have our variation on what we love in a biscuit. This just happens to be ours. Enjoy!
Ingredients
- All-Purpose Flour - 2 cups sifted plus extra for kneading
- Salt - 1 tsp
- Baking Powder - 4 tsp
- Sugar - 1 tbl
- Unsalted Butter (COLD) - 1 Stick (8 tbl)
- Milk - 3/4-1 cup
Directions
- Preheat oven to 425 degrees.
- Cover cookie sheet with parchment paper.
- Mix flour, sugar, salt and baking powder in a large bowl.
- Cut cold butter into small pieces and add to dry mix.
- Using a pastry cutter (or two butter knives) cut the butter into the dry mix
until it is the size of small peas. - Add milk a little at a time and mix after each addition until you have a slightly wet dough.
- Turn the dough out onto a dry, clean and floured surface.
- Sprinkle a little flour on top to make it easier to handle and then begin to gently knead and fold the dough. Careful here. Not too much kneading ... handle gently.
- After folding and kneading between 5 and 10 folds, pat to desired thickness (I generally aim for about 1") and cut with a biscuit cutter.
- Place on the cookie sheet about 1" apart and bake until the desired color is achieved.
Tools Needed
- Pastry Cutter (or 2 butter knives)
- Measuring Cup and Measuring Spoons
- Spatula
- Large Bowl
- Cookie Sheet
- Biscuit Cutter (or a small glass with a neat edge)
- Parchment Paper (or not)