My Best Biscuits


I’ve made a lot of people love me with these biscuits.  They are awesome, and I’m not just saying that.  They work.  Every single time.  There’s nothing creepy in them, and they’re beautiful to look at.  The key is to use real butter and to grate it when it’s really cold.  Then, make sure to work the grated butter into the dough very well (as described in the recipe).

6 c. flour
½ c. sugar, scant
¼ c. baking powder (heaping)
1/2 T. salt
1 c. cold butter
2 – 2 ½ c. milk

Mix together all dry ingredients.

Grate very cold butter and hand-mix into flour mixture until mixture looks like sand with small pebbles in it.

Add milk then mix until dough holds together. If some crumbs refuse to join the rest, add a tad more milk. If it seems runny, add a bit more flour.

Place dough on floured surface. Knead no more than 10-12 times then roll out to 1” thickness. Cut out biscuits and place on an ungreased cookie sheet (close but not touching).

Bake at 425 for 12-15 minutes or until lightly browned. Do not over-bake!

Freeze ‘em until you want ‘em or eat ’em hot..

Makes about 24 biscuits.


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