Flakey, buttery, homemade biscuits. Whether they’re smeared with butter and jam, dipped in soup or stew, covered in gravy or on their own, there’s just nothing like a good old southern biscuit.
2T baking powder
1/2c butter, cubed (1 stick)
1 3/4c milk of choice or buttermilk
Preheat oven to 375°F. In a large bowl, sift flour, baking powder and salt together. Using a pastry cutter, fork or your (clean) hands, smash the butter into the flour mixture until all of the cubes have been incorporated into the flour. A lot of people say you want the butter to be ‘pea-sized’ but I go for a little bigger so I get a flakier biscuit with bigger butter pockets. Pour in milk and stir until it starts to form a dough. Liberally flour your rolling surface. Dump the dough out on the flour then fold/knead the dough just a little to get it together then roll it out to about 3/4″ thick, cut into circles or squares. Place each biscuit about 2″ apart on a parchment lined baking sheet and bake for 15-20 minutes depending on how big they are.