Sweet Milk & Flaky Biscuits

Sweet Milk & Flaky Biscuits

There’s always been a secret in my Big Mama’s kitchen about making biscuits. When I would come home from college, Big Mama would send me back to school with two--three pans of cut biscuits covered in plastic wrap, and say, “Baby, all you need to do is keep ‘em in the freezer, and take out a pan when you’re ready and bake them.” Needless to say, once back at my apartment, I would bake out each pan and load up on biscuits for breakfast, lunch, and dinner. Those biscuits would never make it to the freezer. Biscuits, butter and some Blackburn syrup was all I ever needed to cure homesickness.

Biscuits don’t require a lot of ingredients, but there is a skill to rolling out biscuits that takes practice and patience. You have to knead the dough. And use cold milk.

This 5-ingredient biscuit recipe includes almost everything, if not everything, you already have in your pantry.

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Ingredients

Sweet Milk Biscuits:

• 2 c. all-purpose flour
• 4 tsp. baking powder
• ¼ tsp. salt
• ½ c. (1 stick) salted butter
• ¾ c. whole milk

Flaky Buttermilk Biscuits:

• 2 c. flour
• 4 tsp. baking powder
• ½ tsp. salt
• ⅔ c. shortening
• ¾ c. buttermilk

Instructions

Sweet Milk Biscuits:

1. Preheat oven to 375°.

2. Combine flour, baking powder, and salt.

3. Add in butter, until crumbly.

4. Stir in milk until moistened.

5. Turn dough out onto a lightly floured surface. Knead until the dough is smooth and no longer sticks to the surface.

6. Roll out dough. Lightly base the rim of a biscuit cutter or drinking glass with flour and cut out biscuits.

7. Gather the uncut dough, roll out and cut out more biscuits. The size of the biscuit cutter/glass rim will determine the size of the biscuits and the number of biscuits the dough will make.

8. Using a pastry brush, lightly coat the top of each biscuit with buttermilk (or butter).

9. Bake for 10-12 minutes, or until lightly browned.

10. Best served hot with butter and Blackburn syrup.

Flaky Buttermilk Biscuits:

1. Preheat oven to 400°.

2. Combine flour, baking powder and salt.

3. Cut in shortening until crumbly.

4. Stir in buttermilk until moistened.

5. Turn dough out onto lightly floured surface. Knead until dough is smooth and no longer sticks to surface.

6. Roll out dough. Lightly base the rim of a biscuit cutter or drinking glass with flour and cut out biscuits.

7. Gather the uncut dough, roll out and cut out more biscuits. The size of the biscuit cutter/glass rim will determine the size of the biscuits and number of biscuits the dough will make.

8. Bake for 6-8 minutes, or until lightly browned.

9. Best served hot with butter and Blackburn syrup.