Is that biscuits I smell cooking?
That was a question I asked myself a lot growing up! Almost every morning the sweet smell of baking biscuits woke me from a very sound sleep. I think it was my grandmother’s way of getting three very sleepy kids awake, fed, dressed and off to school on time. Mama (that is what we called her) was a baking, chicken frying, pot roast making and all-around cooking genius, and I knew that I had to get up, get dressed and get into the kitchen as-soon-as-possible to get my share of those fluffy delicious biscuits before my two older brothers got there and ate them all! We could also look forward to ham or bacon to go with those golden beauties. She also made her own jams and jellies that were always on the breakfast table along with butter and ice-cold milk. My favorite jelly was apple. On Monday mornings we almost always had gravy to go along with our biscuits. Talk about stick to your ribs! Going to school hungry was not an option at our house, we always left for school well fed and ready to learn. Another breakfast favorite was cinnamon toast and hot cocoa, which I will post here in a few days. We were also treated to day-old glazed yeast donuts that she grilled with butter, that will also be posted soon. She usually served those with apple juice.
Mama also always made sure we had a hug and a kiss before we left for school. That always felt good on a full tummy!
I hope you enjoy these made-with-love biscuits. Don’t forget to load them up with butter and jelly!
Fluffy Homemade Biscuits
2 cups all purpose flour sifted
1/2 tsp salt
3 tsp baking powder
4 TBLS unsalted butter (chilled)
3/4 cup milk
Sift flour with baking powder and salt Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs
Add milk all at once and mix until mixture pulls away from bowl
Turn out on lightly floured board or parchment paper
Gently fold dough onto itself several times (Approx 1/2 minute)
Roll with lightly floured rolling pin 1/2” to 3/4” thickness
Lightly flour rim of biscuit cutter and press into biscuit dough. Be careful not to twist cutter as it will cause biscuits not to rise during baking
For fluffy – tall biscuits, place cut biscuits with sides touching on baking/cookie sheet lined with parchment paper (separate biscuits during the last five minutes of baking).
Bake at 425° for 12 to 15 minutes or until golden brown.
Yields 10 to 12 biscuits