This southern girl LOVES a good biscuit. And, like any good southern girl, I’ve got a killer biscuit recipe tucked away in my recipe files. It used to be that when I pulled out my biscuit recipe, it was to make something soft, fluffy and tender to smother in a classic sausage gravy.
I still love my biscuits and gravy, but very, very rarely. That’s okay, though – these biscuits are fantastic served with dinner, and the leftovers (right…are there ever any leftovers of these?) are really yummy with a bit of butter and honey or fresh jam in the morning. Never made homemade biscuits because you thought it was too intimidating? THIS recipe is great for that – it’s not complex, but it turns out a fabulous biscuit.
Without further ado, here’s the last recipe you’ll ever need for scratch-made biscuits.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon seasoned salt
- 4 teaspoons baking powder
- ½ cup shortening
- 1 egg
- ⅔ cup cold milk
- 1 tablespoon butter, melted
- Preheat your oven to 450.
- Combine the dry ingredients in a medium bowl.
- Add the shortening, using a pastry cutter or two forks to cut it into the flour. You want the mixture to look coarse and crumbly.
- Crack the egg into a dish and beat it with a fork.
- Add the egg and milk to the flour mixture.
- Stir the milk and egg into the flour until everything is moistened – don’t overmix or it will be tough.
- Flour your countertop and turn the dough out onto the counter.
- Knead the dough 20 times to bring it all together.
- Roll the dough out to ¾-inch thickness. Use a 2-inch biscuit cutter or a large glass to cut biscuits.
- Line your baking sheet with parchment paper.
- Place the biscuits on the parchment.
- Brush them with melted butter.
- Bake for 8 to 10 minutes, or until lightly brown.