Biscuits for Breakfast (Lunch and Dinner)
Blissfully Basic (and Buttery) Biscuits
Biscuits, biscuits, biscuits. Frontier food, nothing fancy, nothing fussy, as American as apple pie, this quick-bread staple of chuck wagons, truck stops and campsites everywhere is a magic mix of flour, milk, butter and leavening that is too delicious and too easy not to make. Yep, these crusty little pillows of doughy goodness should be in everyone’s baking repertoire. Heck, add more sugar and you’ve got shortcakes for your berries. What’s not to like.
Here’s the basic biscuit recipe I adapted from The Fannie Farmer Cookbook. If you can’t trust Fannie (and a baked-good lovin’ guy) to bring you a respectable biscuit recipe, who can you trust? So out with the lard and in with the butter, here’s the recipe that keeps me happy for breakfast, lunch and dinner.
Basic Butter Biscuits
- 2 Cups Flour (All Purpose)
- 1/2 Teaspoon Salt (I like baking with Kosher salt)
- 4 Teaspoons Baking Powder
- 2 Tablespoons Sugar
- 1/2 Cup Butter
- 2/3 Cup Milk
|Preheat the oven to 425 F (220 C)|
|Butter cake tin or pie plate.|
|Sift dry ingredients into a bowl: flour, salt, baking powder, and sugar.|
|Cut butter into cubes and blend into flour mixture with fork until crumbly and lumpy.|
|Pour milk into flour mixture, and mix with fork, until it comes together.|
|Turn mixture onto a floured dough board and fold it over on itself several times, lightly kneading to create layers.|
|Roll out dough to about an inch thick, cut into squares or use biscuit/cookie cutter.|
|Place in a pan or tin, barely touching each other. Bake 15-20 minutes until raised and brown.|
And just in case you want to add a little homemade jam, here are some of my favorite jam recipes.