Flaky Buttery Biscuits

yes yes this will do

Let's play the WHAT IF game. What if I went back in time and slipped this recipe into my mother's yellow recipe binder when I was a kid? How would that change the course of my life? Would that mean I wouldn't be writing this today? Would I have 9 children and live on a commune in the desert? Would the flux capacitor actually exist? That would mean the delorean would still be a popular car, right!? Would I weigh over 500 lbs? Would I have my own biscuit shop in Vermont?  One may never know.... The good news is that today I'm making up for my biscuit-less childhood.  Reason #2482 why my son is the luckiest boy--these biscuits! He will never have to ponder this great big WHAT IF? What if my mom wasn't a crazy biscuit lover? She just is.

from the oven

What I like about biscuits is that they can be eaten at every meal-- all day long.  A huge dollop of apricot jam and a sliver of butter and your breakfast is covered.  Split one in half, add some bacon, a slice of aged sharp cheddar, some tomato & arugula and you've got yourself a fantastic lunch. Plop one in a big bowl of white bean chili and LOOK! Dinner is served!  Or you could be just like your pal, Tracy and eat a whole batch within a course of a Sunday...

And we're off!

Plop your butter chunks in a bowl. Mix up your baking powder & flour. Add it to the bowl.


Take two forks and work the flour mixture into the butter until it looks like coarse crumbs.


Add in your milk and mix! TADA. You have dough.

hello milk

Pat the dough out onto your counter and cut your biscuits.


Put them on a buttered baking sheet and bake them in the oven.

to the oven...

So my biscuits are done and I put a big hunk of apricot jam on my first biscuit.

apricot jamming

On my second biscuit, I added a little  butter to the jam with a cup of coffee. Heaven!

transport me back to this moment

Would you like one?

Flaky Buttery Biscuits

(recipe slightly adapted from  Mad Hungry: Feeding Men & Boys))

Makes 12 small biscuits

  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 6 tablespoons chilled salted butter, cut into small pieces
  • 3/4 cup milk
  1. Preheat oven to 450 degrees F. Butter a baking sheet and set aside.
  2. In a medium bowl, whisk together the flour and baking powder. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork until just combined.
  3. Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on baking shee and bake for 13 to 15 minutes, until golden brown.  Cool slightly and serve warm.
Shutterbean Notes:
The original recipe calls for a teaspoon of salt and unsalted butter. I just used salted butter.  You know me. I can't help it.

Related Posts Plugin for WordPress, Blogger...


say something
  • December 17, 2010

    oh yes please!

    • December 17, 2010

      hey! I was just thinking about you on my commute today! Happy Holidays! xoxo

  • Glenn
    December 17, 2010

    And here I was, wondering how to use that almost stick of butter in the fridge.
    You can READ MY MIND.

  • December 18, 2010

    Mmmm I love biscuits! They're perfect with jam or gravy!

  • December 18, 2010

    Oooooooo thry sound delightful x x

  • December 18, 2010

    Oooh, these look delicious!


  • December 20, 2010

    These are so simple to make and they look so dainty and tasty with that little dollop of jam, how can anyone resist getting in the kitchen a few minutes and making them!

  • December 27, 2010

    Truth: you are hilarious. I love me some biscuits!

  • Elizabeth
    December 28, 2010

    Seriously - Just made these, had to sub soy milk for the milk, they were amazing. My husband looked at me in disbelief and said, "they rose perfectly! how did you do this?"... to which I replied, "magic". Thanks for the easiest biscuits ever. Not sure how I have been making flat biscuits for so long... but never again!

  • Gary
    January 7, 2011

    Those aren't biscuits. Real biscuits would be twice as high. And one never uses all purpose flour for biscuits. It has too much gluten.

  • Gayle
    February 10, 2011

    I stumbled upon your site while looking through a great quirky fashion site. (everythingsbetterwithfrosting.com) This blogger has a list of favorite blog sites of which one led me to yours. Kind of a convoluted way to find you but I'm glad that I did. I am a fan of the simple biscuit and your easy recipe and yummy photos sent me directly to the kitchen where I whipped up (and ate) a batch for brunch. I'll return for more of your recipes.

Leave a reply


Trackbacks & Pings