We like bread. And waffles. And pastries. And biscuits. But not just any biscuits. You know those flaky, buttery biscuits that make your mouth water? The kind with the layers that you separate and put jam or butter on when they are still warm from the oven. They are amazing for breakfast, with a yummy soup or chowder, and with a tasty pot roast. These biscuits are a universal love in our house. So, today I will share this beloved recipe with you.
I found this recipe from a wise and interesting woman, whose blog is called Window on the Prairie. She also inspired me to make soap and helped me not to be afraid of lye. She has a great tutorial! But anyway. Back to the biscuits.
I make these biscuits several times a week. Seriously. Because they are that good. And when the kids come in from chores in the morning and smell the biscuits in the oven, they cry out loudly with happiness. Which is way better than the complaints I get from mornings of cereal for breakfast. Sheesh!
Now, in our house we have dairy allergies. I have tried this recipe using milk and real butter. Obviously it tastes best with creamy milk and real butter recipe. But because of the dairy allergies (which the poor things all get from their mama), I have also shared a non-dairy recipe for you to try. It’s pretty good!
Ingredients (with dairy)
- 2 cups of flour (plus 1/4 cup)
- 2 teaspoons of sugar
- 3 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup (1 stick) of butter! (Real actual butter)
- 3/4 cups of milk (real, delicious milk or cream)
Ingredients (without diary)
- 2 1/4 cups of flour (plus 1/4 cup)
- 2 teaspoons of sugar
- 3 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of butter substitute. We use Earth Balance Organic Buttery Spread
- 3/4 cups of coconut milk, almond milk, or rice milk. We use coconut milk because everyone in our house agrees on it. That’s hard to do.
Instructions
I usually just use a large bowl to combine all my ingredients. But I have also used a food processor and it works great! So pick your favorite and let’s make some biscuits! And turn on your oven to 450 degrees.
Step One: Combine flour (excluding the extra 1/4 cup), sugar, baking powder, and salt in a bowl.
Step Two: Cube the butter into teeny pieces (like pea-sized) and add to the flour mixture. Using a pastry cutter or fork, combine the butter into the mixture. I like to put my hands in there and really make sure the butter is combined.
Step Three: Add in the milk and combine.
Step Four: Spread the remaining 1/4 cup of flour onto the counter and put the dough into the flour. Here is the part that distinguishes these biscuits from just buttery to flaky and buttery. Kneed in the flour into the dough by sprinkling flour onto the dough and folding the dough over. Do this about 5 times…or more if you want your biscuits to be super flaky.
Step Five: Roll that dough to about 1/2 inch thick. Do you have a biscuit cutter? I didn’t until a couple months ago, but before that I used the lid of a mason jar to cut my biscuits. This recipe can get you about 12-15 biscuits.
Step Six: Bake your biscuits at 450 degrees for about 20 minutes or until golden brown. Turn on the light in your oven so your family can watch through the window. But have a towel ready (it’s for the drooley little faces).
Step Seven: Pair your biscuits with something delicious. I will have more recipes to share with you that will go great with these biscuits. Enjoy this yummy treat!
