The BEST Breakfast Biscuits

December 15, 2015

I come from a long line of breakfast fans. Morning, noon or night, I am so, SO down for having any type of breakfast food. The ultimate, of course, is biscuits and gravy. {which may be followed by baked donuts or eggs … anyway …} As a result, I’ve been on a mini-quest to find a biscuit recipe that fits the bill for this comfort food classic. I found it here. It’s incredibly quick, easy, flaky and perfect not only for biscuits and gravy, but still moist to enjoy with butter and preserves (obviously we tested it …)

bisuit-tower

This biscuit recipe makes 6 great size biscuits.

Ingredients

All-purpose flour – 2 1/4 cups
Salt – 3/4 tsp
Sugar – 1 tsp
Baking powder – 4 tsp
Butter – 1/3 cup*
Milk – 1 cup*

*(The original recipe called for the butter and milk to be “very cold”. When I was prepping all of the ingredients, I put the milk in a measuring cup and butter in a dish, and then I put the two ingredients in the freezer to wait for me. If you remember, go ahead and try this. If not, keep those two in the refrigerator until you are ready to measure out and use them.)
biscuits-going-in-oven

  1. Preheat your oven to 450°.
  2. Mix flour, salt, sugar and baking powder in a bowl.
  3. Cut the butter into pieces and either mix the dry ingredients with the butter in a food processor or get your pastry cutter out of storage and put the muscles to work. Work it together until it resembles course crumbs.
  4. Mix in that super cold milk just until it’s combined.
  5. Dump out dough on lightly floured surface and bring together into a ball. Roll out with rolling pin. I did it about 3/4″ thick.
  6. Cut your biscuits. If you have a 2″ cutter, that will get you about 6 biscuits. If you don’t have a biscuit cutter {*raises hand*}, use a glass. Works like a charm every time.
  7. Place on lightly greased or parchment covered pan.
  8. Bake for 8-10 minutes. Don’t forget to watch them as ovens vary. These babies don’t take long!
  9. ENJOY!

Let me know what you think! I know you will love them.

BUBBSAPPROVED

This recipe is “Bubbs Approved,” which means the main squeeze AKA my husband totally loved this. A compliment in my book.

 
biscuits-with-preserves

 

linked up here!

4 Comments

  1. Reply

    Maria (@Collectsmoments)

    This looks absolutely scrumptious, Ann! My family is big on breakfast, most especially during the holidays. In fact, I look forward to Christmas breakfast as much as I look forward to Christmas dinner and opening presents. I can’t wait to share this recipe with my family! I’m sure it’ll be much approved as well. It’s so lovely of you to share this on #SHINEbloghop this week. Wishing you a great weekend and a wonderful holiday 🙂

    1. Reply

      Ann Ehnert

      Same here! Christmas breakfast is the best. Hope you enjoy! Have an amazing holiday.

  2. Reply

    Joy | Yummy Seconds

    This sounds easy to make. There’s nothing like the smell of homemade biscuit from the kitchen. Thanks for sharing. Pinning this.

    1. Reply

      ann.ehnert@gmail.com

      Glad you enjoyed it! I really find that these are so, so simple to make. And definitely agree with you – can’t beat it!

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