Easy Southern-Style Biscuits

“I'm not a great baker, but I like to make biscuits to go along with soups and stews. This recipe is simple, but gets great results. There are two keys. The first is to handle the dough as little as possible, and never, ever use a rolling pin. The second is to add the milk slowly - the amount varies between 3/4 - 1 cup to get the right consistency. I don't know why!”
READY IN:
25mins
SERVES:
4-6
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 400.
  2. 2. Sift dry ingredients into a bowl. Transfer to a food processor along with the butter, cut into small pieces. Pulse 5-6 times until just blended.
  3. 3. Return flour mixture to bowl, and add 3/4 cup milk. Stir until dough can easily be formed into a ball. If mixture is too dry, slowly add up to 1/4 cup more milk until proper consistency is reached.
  4. 4. Let the dough rest for 30 minutes.
  5. 5. Spray a baking sheet with cooking spray. Put the dough directly on the baking sheet and use hands to press into a rectangle approximately 1 inch thick. Cut dough into biscuit shapes using a floured glass or biscuit cutter.
  6. 6. Organize biscuits on pan so that sides are touching. Bake 10 - 12 minutes until golden brown. Watch carefully to avoid burning bottoms.

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