Sometimes you just need to eat a good Southern breakfast with bacon, eggs, and biscuits! I learned how to make biscuits when I was a very young child, and I can still remember rolling and cutting the biscuits with my momma while standing on a chair so that I could reach the counter.
I’m thrilled to say that I now make these biscuits with my own daughters, and couldn’t be more pleased with the results! Even with freshly milled whole wheat, these are still soft on the inside with a little crunch on the outside. They melt in your mouth and are the perfect compliment to jam or honey.
- 2¼ cups freshly milled flour (plus ½ cup more if dough is too wet- I use hard white wheat)
- 4 teaspoons baking powder
- 1 tablespoon raw sugar, sucanat, or other substitute
- ¾ teaspoon real salt
- ¼ cup butter (cut into small pieces)
- 1 cup milk
- Preheat oven to 450 degrees F.
- Combine flour, baking powder, sugar, and salt in medium bowl.
- Cut butter into flour mixture using fork, knife, or pastry blender.
- Add milk and stir. If your batter is still very sticky at this point you may need to add up to ½ cup flour.
- Turn dough out onto lightly floured surface and knead (about 10-15 turns, don't over-knead).
- Roll the dough out into a ¾ inch thick round.
- Cut dough with a cup or biscuit cutter and arrange on a greased baking sheet.
- Bake in preheated oven until brown (10-12 minutes).
- Remove from pan immediately and serve warm.
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