My Two Very Favorite Biscuit Recipes

There are two kinds of biscuits – ones that you put toppings on and ones that you don’t. As much as my husband would like to argue there is a third kind that comes in a can, he is wrong. This first recipe acts as a perfect vehicle for toppings – sausage gravy, salted butter and strawberry jam, maple cream (if you are so lucky), homemade apple butter, etc. In this case, I want a thick simple biscuit, served right out of the oven, split in half and slathered with whichever toppings I have on hand. In this case, the biscuit I want is my mother’s (which is adapted from Better Homes & Gardens).

Momma’s Biscuits

2 cups all-purpose flour
1 Tbs baking powder
2 tsps sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C. butter
2/3 cup milk (whole or higher fat here is better)

Preheat oven to 450°. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs (you can do this in the food processor if you want). Make a well in the center; add milk all at once. Stir just till dough clings together. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter (a drinking glass works great), dipping cutter into flour between cuts (my kiddos like shaped cookie cutters). Transfer biscuits to a baking sheet. Bake in a 450° oven for 9-11 minutes or until golden on the edges. Serve warm with butter and toppings. Makes 10.

This second biscuit recipe is the kind of thing I would want to have with a cup of tea in the afternoon. If you were coming over to my house for an afternoon chat, or in need of a little extra love, I would make you these. They are buttery, salty, and crispy on the outside, and sweet and tender on the inside. They need absolutely no adornments – just eat them the way they are. They are little pillows of magic. We made two pans of these for Easter dinner this year. There wasn’t a single one left. You must eat these while still warm out of the oven. Fortunately, the prepped pan of biscuits freezes great. You can make them ahead of time and then bake when ready.

Rosa’s Biscuits

Note: This recipe is Rosa’s almost exactly except that I cut down the sugar a bit.