Growing up we ate a LOT of homemade biscuits. I have probably eaten biscuits for breakfast on Sunday morning for at least 3/4s of my life.
I love homemade biscuits.
My brothers and I have always been firmly convinced our family makes the best homemade biscuits, they even won a blue ribbon in a four states fair one year. Needless to say, I have high expectations for homemade biscuits. That's why I never make them. ha!
After I grew up and moved out of my parents house I didn't really eat breakfast, but the whole having kids thing threw that out of the water. When you're up at the crack of dawn, it's kind of essential. My first-born is rotten and refuses to eat anything easy: store-bought bread and jelly, canned biscuits, yogurt, oatmeal, granola, cereal, etc., so he gets a full homemade breakfast every. single. morning. We're talking toasted homemade bread, homemade jam, eggs, and fruit. Every day. I told you, spoiled rotten.
At some point this spring, we got tired of eating toast day after day, (except Saturday, that's pancake day!). Husband started the search for a good homemade biscuit recipe. He found this Martha Stewart recipe, and after making it a few times he's switched it up a little and we're now convinced that this is THE best biscuit recipe ever!
These biscuits are flaky and have those amazing layers of a store-bought canned or frozen biscuit, but the flavor of a homemade biscuit. They're amazing! As an added bonus, they freeze really well. So on the weekends husband will make a double batch, (which is really a triple - quadruple batch for our little family), and stick the majority of them in the freezer. During the week I can stick 3 in the oven for breakfast for me and little man, and 16 minutes later they're done. It's wonderful!
I realize these aren't the super healthy food we try to eat 90% of the time. They're not full of junk and ingredients you can't pronounce like store-bought biscuits, but they are full of white flour and good ole butter, (do NOT try to substitute margarine!). These aren't something we eat every day, but for us born and bred southerners, they're the ultimate comfort food. Slather on a pat of butter or some homemade jam when the biscuits are straight out of the oven and there's not much out there that'll be 'em.
Just a little note before we get started, this dough is a lot wetter than some, and as such, it's pretty difficult to roll out. Instead of using a rolling pin, we just pat the dough out and kind of half it and turn it over onto itself instead. This in combination with using real butter is what leaves those glorious layers and produces a super airy and light biscuit.
Also, when I decided I would continue blogging a couple weeks ago, I decided to not be obsessive about taking food blogger style photos. Taking pictures of food is really difficult, and I just don't have the time, energy, or skills to make our food look picture perfect. I snapped these pictures of my plate in less than a minute because I was hungry! I haven't posted recipes in a while because I can't ever get the food to look as beautiful as some people can in their photos, but I just decided to get over it. I started sharing recipes on here just to share with my family, and that's the approach I'll continue to take. I know the food tastes good, I hope I can at least get a photo good enough to show that, but if not, oh well!
Best Homemade Biscuits
(Makes 12 small biscuits)
1 3/4 cups bread flour or all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
6 Tablespoons (3/4 of a stick) chilled, unsalted butter, cut into small pieces
1 cup whole milk
1 Preheat oven to 425 degrees.
2 In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Using a Pastry Blender or a fork, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring as you go.
3 Turn the dough out onto a lightly floured surface, pat until flat, then fold dough over onto itself and press flat 5-6 times, (see photos).
Using a biscuit cutter or a glass, cut about 12 biscuits.
4 Place on baking sheet and bake in preheated oven for about 15 minutes, or until golden.
*To make freezer biscuits, follow steps 1-3, place biscuits on a baking sheet lined with parchment paper and place in the freezer. Allow to freeze for a few hours, then remove biscuits to a freezer safe Ziploc bag for storage. To bake freezer biscuits preheat oven to 425, put baking sheet in the oven for 1 minute to preheat, remove from oven, add biscuits and put baking sheet back in the oven to cook for 15-17 minutes.
biscuits with homemade cherry and apricot jam, scrambled eggs, and bacon - YUM!
for the record, not my plate! ;)
Hope y'all had a great weekend! Ours was full of lots of painting! But more on that later...
Used in this recipe: