Happy weekend! I have been painting my kitchen cabinets for what seems like forever now... I have dipped my entire ponytail in a bucket of paint. I got paint all over the walls. It seems like the disaster that will never end. But, I woke up this morning with nothing in the fridge for breakfast so I said I think I'll make some biscuits.
I am a know-it-all who has a deep biscuit appreciation, and everything I've ever read about biscuits all came together to make the flakiest biscuit I have ever had. If you're not using butter in your biscuit recipe, shame on you. The key to a really good biscuit, or anything for that matter, is butter. You can tell because when they're in the oven, they get all sizzly from the melting butter.
When Sam saw them, he said "You didn't make those, they're from a can." My response. It's because to make a perfectly rising biscuit you have to cut down with the biscuit cutter and don't twist. Otherwise they won't rise. This is a quick recipe, and you probably have all the ingredients at your fingertips. Hope you enjoy!
FLAKY SOUTHERN BISCUIT RECIPE
makes about 8 three inch biscuits
1 tbsp baking powder
a pinch of salt
a pinch of sugar
2 cups of bread flour
1 stick of cold salted butter
3/4 cup milk
Preheat your oven to 450 F. In a large bowl, sift the flour, baking powder, salt and sugar. Cut the butter into tiny pieces and use a fork to mash the pieces into the flour until the mixture resembles cornmeal. I used my fingertips a bit for this part. Pour in the milk and stir the dough until it becomes sticky. Use your hands to knead it into a ball.
Roll it out on a floured surface to an inch thick. Use a flour-dusted biscuit cutter to cut the biscuits, continuing to roll out the leftover dough to make more biscuits until it's all used up. Place the biscuits on a greased baking sheet an inch apart. Bake for 10 minutes or until golden brown. Enjoy!