Mom's Homemade Biscuits
This is a SUPER simple and delicious biscuit recipe that works great for a weekend breakfast, or as an accompaniment to your favorite dinner. I got about 8 biscuits out of this recipe, using a juice glass to cut the biscuits. They came out perfectly tender in the middle with a nice light crunchy exterior. Perfect for some butter and jam or honey. The leftovers will be great with a sausage patty and slice of cheese for my hubby's Monday morning breakfast too!
My son was a huge helper, and learned all about blending butter into flour today when he helped combine the ingredients for this one. The original recipe calls for AP flour and baking powder but I opted for self-rising since I'm low on AP flour and have a bunch of self-rising to use. I'm sure either way would work really well - I thought these came out really nicely with the self-rising.
I would definitely use this recipe again; just a few simple ingredients and you have fresh, hot biscuits in no time at all! Yumm!!
Mom's Homemade Biscuits slightly adapted from This Vintage Grove
Makes 6 - 12 biscuits (depending on how large you cut them)
2 cups self-rising flour
1/2 tsp salt
1 stick cold butter
3/4 - 1 cup milk
- Preheat oven to 450 degrees. '
- Using a butter knife, cut the stick of cold butter into small slices into a medium sized bowl. Add the dry ingredients to the bowl. Using a pastry blender, cut the butter into the flour mixture until the mixture is well blended, and resembles coarse crumbs.
- Slowly add in just enough milk to make a soft dough, not overly sticky. If too much milk is added, add enough flour so the dough can be handled without being too tacky.
- Sprinkle flour onto the counter and place dough on the flour. Knead the dough very lightly only enough to combine completely. Use your hands to pat the dough out into a uniform thickness, about 3/4" thick. Using a biscuit cutter (or glass) dipped in flour, cut the biscuits and place them on a baking sheet with the sides gently touching.
- Bake until the tops are golden brown, 12 to 14 minutes.