Homemade biscuits. Can there be anything more comforting?
Okay, I suppose there are a ton of wonderful comfort foods out there that on any given day could trump a warm, homemade biscuit. But sometimes a biscuit is the bee’s knees. It’s the perfect complement to a roast chicken, beef stew, chili, or just served up with breakfast (maybe with some sausage gravy???).
The only thing better than homemade biscuits are EASY homemade biscuits, which is exactly the kind of bread recipe I like – EASY.
The day I got the itch to make homemade biscuits for the first time, I found a biscuits recipe from Paula Deen that happened to use ingredients I already had in my pantry, like butter instead of lard or shortening.
I made a few tweaks, which included baking them in the oven uncovered (instead of covered in a skillet over hot coals in the fireplace), and slathering the tops of the biscuit dough with butter before baking them.
My biscuits turned out light and fluffy (as opposed to flaky), and were definitely easy and totally yummy!
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 stick salted butter, chilled and cubed
- ¾ cup whole milk
- Preheat your oven to 400°F.
- Combine the flour, sugar, salt and baking powder together in a large bowl. Add the butter, and use a pastry cutter (or a fork) to blend the butter into the dry ingredients until the mixture resembles a coarse cornmeal.
- Make a well in the middle of the flour mixture, and then pour the milk into the center. Use your hands to knead the milk into the dough, adding a little if it seems too dry and flaky. The dough should be a little sticky, but not wet.
- Turn the dough out onto a lightly floured counter, and roll it to ¼" thick. Use a biscuit cutter - or a small juice glass turned upside-down - to cut your biscuits. Add the biscuits to the bottom of a buttered cast iron skillet, coat the tops with a thin layer of butter, and then bake them for 10-12 minutes or until they're golden brown on top. Serve with butter and/or honey.
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This looks fabulous… I’m not usually one to bake, but I think that I could tweak this for allergies, and rock it out…
Oh, good luck converting the recipe – you’ll have to let me know how it goes if you try!
I my goodness this sounds amazing!
Jamie – thank you!
Totally pinned this to try myself!!
Lydia – hope you enjoy!
Yum! My mom’s biscuit recipe is very similar, but she uses bacon fat instead of butter.
Um, can you go wrong with bacon fat?
Looks yummy! Pinning right now!
Oh wow these were good! ! The addition of the sea salt was wonderful. This is now my go-to biscuit recipe! !
I’m so glad you like them, Susan!
I don’t have a cast iron skillet. Can I use a baking sheet or clear casserole dish?
Yep! Just make sure it’s not too big. A cake pan (8″ or 9″) works good too!