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Biscuits

by Emily Becker
The past few weeks (okay, more like months) have been a complete whirlwind.  During these especially-busy times on the farm, it is quite common for me to make breakfast for dinner, since eggs, sausage, and bacon are in abundance around here, cook quickly, and, with the addition of some fruit and/or veggies, pass as 'real food' (which goes a long way in making me not feel like a completely terrible mother for the day).  One of the in-a-pinch 'brinners' that I whipped up last week was biscuits and gravy with scrambled eggs.  I was fairly certain that I had (long-ago) posted this biscuit recipe, but a quick search revealed that I had not.  So, I pulled out my recipe box and made a mental note to share it this week.  While my biscuits are not very pretty, they do turn out pretty tasty, which is the important part, right?  Special thanks to the one and only Trista for sharing this recipe with me years ago :)

Ingredients
Note: Because the original recipe makes more biscuits than I wish to have on-hand, I halve the recipe (which are the quantities listed below; yield is approximately 12-14 biscuits); but, if you want extras to freeze, you may want to make the full amount (double the ingredients). 
  • 3 c flour (I like to use 2 c A/P and 1 c + 2 TBSP Cake Flour)
  • scant 1/4 c sugar
  • 1/2 c butter (1 stick), grated
  • heaping 1/8 c baking powder
  • 3/4 tsp salt
  • 1 c cold milk
Directions
  1. In a large bowl, combine the flour, sugar, salt, and baking powder. 
  2. Cut in the grated butter using a fork until it resembles sand with small pebbles in it.  While mixing, gradually pour in the milk and mix until the dough holds together.  If needed, add a small splash of milk so that all of the dry ingredients are incorporated. 
  3. On a lightly floured surface, gently knead the dough and roll out to 1" thickness.  Cut into desired size with a biscuit or round cookie cutter. 
  4. Arrange on an ungreased baking sheet so that biscuits are close together but not touching.
  5. Bake in a 425F pre-heated oven for 15 minutes.

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