Buttery Flaky Biscuits

Biscuits are my morning comfort food. Slathered in homemade jam or preserves, apple butter in the Fall with warm cream cheese, or doused in sausage milk gravy- I’m not picky on how they’re eaten. But I am a little picky in how they’re made. Not a fan of the can. Once you learn to make scratch biscuits it’s hard bustin’ open the canned variety.

Chances are you already have all the ingredients in your pantry. All you need is a little extra time; I promise you they’re worth every second. There’s something so relaxing about making biscuits on a Saturday morning- light filtering in through the windows, family close, the smell of freshly brewed coffee & hands submerged in a cool mound of dough.

Makes 4-6 Biscuits

What You’ll Need:

• 2 Cups All Purpose Flour (Plus extra for work area)

• 1 Tbs Baking Powder

• 1/2 Tsp Kosher Salt

• 2 Tsp Sugar

• 1/2 Cup Salted Butter (Cold)

• 1 Tbs Heavy Cream

• 1 Cup Whole Milk Minus 1 Tablespoon

How To:

• Preheat Oven 425F

• In a large mixing bowl combine all dry ingredients.

• Cut cold butter into smallish cubes and combine into dry ingredients. Mix with hands until combined and clumps have formed.

• Pour one tablespoon of heavy cream into a one cup measuring cup. Fill the rest of the measuring cup with milk. Pour into mixing bowl with dry ingredients and butter.

• Combine until all ingredients by hand until fully mixed- though you will still have some clumps of butter. Trust me, you want the clumps of butter.

• If dough seems too sticky add a bit more flour. It should be easy to work with but not too sticky or watery.

• Add flour to your working space and to your rolling pen. Roll out dough into a square(ish) shape that’s not too thin. Probably about a quarter inch in thickness.

• Now fold in half, then fold in half again.

• Roll out dough again repeating the same steps as above. Roll out to about a quarter inch then fold in half and fold in half again.

• Roll out a bit more this time until your dough is about half an inch thick.

• Using a biscuit cutter or my personal favorite, a large mouth mason jar screw lid, punch out your biscuits. You can make additional biscuits from whatever dough is left over from the first round of punches by rolling it back out or just hand rolling them, but they won’t have the same flaky texture as rolling and folding.

• Place biscuits on a parchment laid pan and bake until golden brown.

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