SOUTHERN BISCUITS FROM SCRATCH

 


This is another biscuit recipe I’ve been making for years. It’s a simple, classic recipe that turns out tender, homemade biscuits using basic ingredients you probably already have in the kitchen. They’re especially good served warm with butter, honey, or your favorite homemade jam.

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2  teaspoon cream of tartar
  • 1/2 cup butter or shortening
  • 2/3 cup milk

DIRECTIONS

Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.

Cut in butter and shortening until mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

  1. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together.

    Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2½-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

    1. Place dough circles 1 inch apart on an ungreased baking sheet. (I use parchment paper under mine) Bake 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve warm.

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SOUTHERN BISCUITS FROM SCRATCH

Yield: 10 Biscuits

 







INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2  teaspoon cream of tartar
  • 1/2 cup butter or shortening
  • 2/3 cup milk
DIRECTIONS

    Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.

    Cut in butter and shortening until mixture resembles coarse crumbs.

    Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

    1. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together.

      Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2½-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

      1. Place dough circles 1 inch apart on an ungreased baking sheet. (I use parchment paper under mine) Bake 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve warm.