Given the choice of toast or home made biscuits to go with a breakfast type meal I will pick biscuits every time. To me it is hard to beat a fresh hot biscuit covered in jelly and/or gravy to go with breakfast.

When I am being lazy I will open a can of store bought canned biscuits. Pillsbury Grands are my favorite of the store bought versions. I like the flakey layers found in the Grands.


The last year or so when making biscuits I have tried different recipes and techniques during the biscuit making process in an effort to duplicate the layers found in the Grands. Finally after several trials I think I have found the Holy Grail for making biscuits.

Those look really good. Want to share the recipe?

Good golly those look fantastic!

I could make a meal just on the biscuits

Well add a little butter and syrup

Fixed it for you. Covered with crumbled sausage and cream gravy.

I thought to myself at first, “needs red plum jelly” but then yours sounds better Old Rabbit!

Absolutely.....

My momma made scratch biscuits every mornings and put it in my lunch box. Sometimes it was sausage and biscuits. Sometime it was with sorghum molasses. We grew our own sorghum. My daddy would take it to the sorghum mill. They juiced it and cooked it down on shares. They had a blind folded mule that walked in circles around the press.

We were poor but we had love.

“We were poor but we had love”


All that matters, right there.

X2

Or butter and honey

Flakey Biscuits for Two

This recipe makes 3-4 good sized biscuits. The recipe can be easily doubled depending upon your needs.

Being gentle and not over working the dough is very important. Over working the dough forms gluten.

Preheat the oven to 425 degrees Fahrenheit.

Ingredients
One cup of All purpose Flour. (May want to sift this.)
Scant 1/4 teaspoon Salt
1 heaping teaspoon Sugar
1 1/2 teaspoons Baking powder
Almost 1/2 cup whole Regular Milk. If additional milk is needed, add the extra milk a tablespoon at a time.
3 Tablespoons salted Butter- diced into small pieces

Make sure that the dry ingredients are well combined. Cut COLD butter into small pieces. Using your fingers squish the butter into the flour. You want lots of butter flakes coated with flour. (Like a pie crust you may want to place the combined butter/dry material back into refrigerator for 10 -15 minutes to keep the butter chilled before adding milk. Cold butter is important to create flakey layers.)

Make a well or indentation in flour mixture. Add milk and gently bring the dry ingredients and squeezed butter into the wet. Stir the mixture as little as possible. Toward the end of mixing your hand is the best tool to use.

Lightly flour work surface. Place dough onto the work cabinet. Pat the dough into a rectangle about 1/2 inch thick. Fold the dough. The more gentle folds the better. Lightly press folds together. Make 8-10 folds but be sparing with bench flour to not make dough overly dry. You want the dough almost sticky. After adding the milk work quickly during the folding process.

Pat the folded dough down to a rectangle about 3/4 inches thick. Cut biscuits. Do not twist the cutter. Dust off excess flour from biscuits.

Place cut biscuits into a buttered or greased pan or skillet. You could brush the biscuit top with milk, butter, or beaten egg to aid browning, but with sugar in the recipe this step may be redundant.

Place in a preheated hot oven 425 degrees F. Cook about 12 minutes or until golden brown.

Thanks for the recipe. I will suggest using a pastry blender to cut the butter into the flour mix. It will help keep the butter cold, the escaping steam from the cold butter is what makes them flaky.

Dayum those looks absolutely delicious And I second either the sausage gravy over them or plum jelly in the middle

My momma did that with her hands.

Yes!

I did up a full size cookie sheet the day before our Christmas lunch (to use left overs in dressing) and used a similar folding process to make flaky biscuits. I cheated by using Pioneer baking mix. Those look great!

Yes please!

OMG!

oh my!