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Fort Smith
Sunday, October 2, 2022

Biscuits from Scratch

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Can I confess something? I learned to make homemade biscuits because popping a can of biscuits is too much for my anxious soul. I wish I could tell you I do it because it’s cheaper-it is, but that’s not why I make them. I wish I could tell you it’s because they are so simple to make; it’s true, but that’s not why I do it.  No the truth is, I am just too jumpy to bust a can of biscuits. There, glad I got that off my chest.

Whatever your reason for trying homemade biscuits, I have tips to get you the best batch of homemade biscuits! My husband says they are better than his grandmas, and that’s a compliment! There probably isn’t anything else in the world I can out cook his precious grandmother on, but hey I’ll take the award for the biscuits!

To begin make get all your ingredients together but the milk and butter. Leave those two in the refrigerator until you are mixing them in and placing the biscuits in the oven. You will want them to stay as cold as possible!

Ingredients

2 cups flour

1 tbsp baking powder

1 tsp salt

1 tbsp sugar

3/4 milk

6 tbsp butter

Instructions

  1. Preheat oven to 425*, grease pan for muffins (I use a muffin tin because I don’t want to roll out my biscuits, it’s a game changer!)
  2. Combine all dry ingredients in a bowl and mix.
  3. Chop up butter to add, ideally you will be able to see the chunks of butter in the batter. Dump in the milk and shape your biscuit.
  4. Roll out dough and use a biscuit cutter OR grab clumps of dough with your hand and place on a pan or in a muffin tin. Bake for 12 minutes.
My pans were my grandma’s so they are older than me, and the cooking spray has built up over the years, you will have to look over that.

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Madison VanRavensway
Don't let her quiet nature fool you. Madison is a force to be reckoned with in the outdoors, or creating amazing recipes from scratch.
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