Happy Friday!! We made it, friends – the weekend is almost here!! Can I get an amen? Speaking of weekends, I have a great way to start your Saturday off right. Your family will thank you from the bottom of their hearts…or maybe it’ll be their full tummies thanking you. Either way….
Today, I’m sharing with you a recipe that’s near and dear to my family’s heart.
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Real, down-home style Baking Powder Biscuits. Let’s all have a moment of silence for perfectly flaky, buttery, melt-in-your-mouth biscuits, because- let’s be honest. Not all biscuits are created equal. This recipe has been passed down to me, via my Mom, from my sweet Grandma Rhyner who was a lovely Southern woman with the best laugh and warmest smile. I remember my mom telling me how when she and dad married, my Grandma Rhyner took her aside and showed her how a proper biscuit was made. There are some things in life that are just simply a “must have”. These biscuits fall into that category…Lord, have mercy.
Ingredients for Fluffy Biscuits
- 2 c. flour
- 4 tsp. baking powder (or 1 Tbs plus 1 tsp- same difference)
- 1 Tbs sugar
- 1/2 tsp salt
- 1 stick (1/2 c.) cold butter- (it really does need to be cold so your biscuits will turn out perfectly flaky)
- 1 egg
- 2/3 c. milk
~~~First of all, Preheat your oven to a toasty 450*~~~
Combine the first four ingredients and mix using a whisk.
This is my lazy way to get the same effect as sifting because who has time for sifting? Not me. Not when the kids are banging their forks on the table and chanting “bis-cuits! bis-cuits!” 😉 Not really…..
Toss your cold butter slices into the flour and cut it in, using a pastry cutter until the mixture resembles coarse crumbs and your butter is about the size of peas. The best pastry cutter style, in my opinion, is one like this – with “blades” vs. rounded wires. The blades – which are safely dull, by the way – work best for cutting in cold butter. The rounded wire ones you often find bend too easily and just can’t hold up to the cold butter as well.
In a separate bowl, take a fork and mix the egg into the milk – this doesn’t have to become a perfectly incorporated mixture, you’re basically just trying to get the egg mixed into the milk, so they’re happy together. Once the egg is incorporated, add it to your dry crumb mixture and gently mix.
Once your dough starts to come together, there may some small parts that still have dry ingredients – and this is ok. Generously flour your counter surface and turn out your dough into the flour.
Using clean hands (a cook’s best tools!), slowly start pulling the dough together and gently knead the dough 20 times. Yes, 20 times. I have no idea why, but Grandma said so, so again with the “I do as I’m told” thing. 🙂 You’ll see the dough change and become slightly more smooth. Don’t overwork the dough or you’ll have tough biscuits. And that would just be sadness.
Lightly flour the top of your dough ball (if needed) and roll out your dough, making quarter turns in between rolls, so your dough doesn’t stick to the counter top. Once you’ve rolled it into the thickness of your liking(I usually roll it to a thickness right below my thumb knuckle – about 3/4 inch) – like this:
but this is biscuit-making and not an exact science. Don’t stress about that stuff – this is supposed to be fun! 🙂
Cutting the Biscuits
Run the edge of your biscuit cutter (or glass cup, jar, cookie cutter – what have you) in flour so the biscuits release easily after cutting and go to town cutting all your biscuits. Yes, my cutter just happens to be a donut cutter with the middle piece missing. These things happen when your toddlers play with your tool drawer…you know…
This recipe usually yields a dozen biscuits, but again, it all depends on how thick or thin you rolled them out.
Have your three year old assistant/ hand model place them on your baking sheet – he’s my big helper.
(I always use a non-stick mat – like this one here – makes clean up a breeze and nothing ever sticks to it. I swear by these.
Now we Bake
Place in your pre-heated 450* oven and bake for 8-10 minutes. I usually start with 8 minutes and see how they’re doing before adding more time.
While the biscuits are baking and your house is starting to smell like heaven, gather up your favorite jams, jellies, plenty of butter – of course- and if your kids are like mine, they’ll also want some peanut butter – and then some lovely warm syrup to
glug drizzle over the top.
I usually serve our biscuits with freshly scrambled eggs because I’ll feel better about the carb overload going on if I serve some protein alongside. That’s just me. But honestly, your kids will think you’re the best even without the eggs because well… you are the best. 🙂
So serve up these flaky, golden beauties tomorrow morning (we even eat them on “upside down supper” nights with my Grandma Rhyner’s Southern Sausage Gravy – but that’s another post) – your kids will sing your praises and your hubby will propose to you all over again.