From Dish Gwen:
I’m 38 weeks pregnant, and with motherhood right around the corner it’s time that I finally learned how to make biscuits like my own mom does. Growing up I never realized how lucky I was to have a mom who made biscuits from scratch, and I plan to spoil my own kid just as badly as my mom spoiled me.
These biscuits aren’t fancy but they’re damn good, and they can be served for breakfast, lunch, dinner or dessert depending on how you treat them. Pair them with bacon and eggs, with gravy and a nice roast chicken, or topped like shortcake with sweet strawberries and fresh whipped cream. You can’t go wrong, and your kids will be forever in your debt. Eat your heart out, Pillsbury.
Biscuits from Scratch
- 1 ¾ cups all-purpose flour (plus 1/2 cup for rolling the dough)
- 3 tsp baking powder
- 1 tsp salt
- 8 tsp butter (this is where I stray from mom – she uses some Crisco but I won’t touch the stuff)
- ¾ to 1 cup milk
Preheat your oven to 425 degrees.
In a large bowl, whisk together the dry ingredients then chop in the butter using a pastry cutter. Don’t let the butter get melty – it should be cold and as you mix it into the dough it should clump into small pea-sized bits. Once all of the butter is coated with flour and broken down into small bits, chop in the milk using the pastry cutter. The dough should be sticky but not liquid, so add the milk slowly and use only as much as you need to form a loose ball.
Sprinkle about 1/3 cup of flour on a dish towel and lay the dough ball on it. Sprinkle additional flour on top of the ball so that there is no sticky dough exposed. Without touching the dough with your hands, use the towel to knead the dough, pressing the ball flat then folding it over on top of itself repeatedly. Press and fold the dough about 15 times, then press it out flat so that the dough is about ¾ of an inch thick. Use a round cookie cutter or a sharp-edged cup dipped in flour to cut the dough into rounds, and lay the rounds onto an ungreased cookie sheet. Re-knead the dough as necessary to cut it all into rounds.
Bake the biscuits for about 20 minutes until they start to brown on top. Makes 6-7 biscuits.