This is a staple at our house. I use these to make cinnamon breakfast treats, pinwheels, hot pockets, fast pizza…you get the idea. I serve them with soup, salad, pork chops, steak, eggs and they make frequent trips to the field during harvest. I like to make them when we have company; they are a hit with all age groups. My Gramma made these with Farmer Boy when he was two and she was staying with us during Cowgirls first days outside of the womb. I’ve been addicted to them ever since (for those of you counting, that’s 4.5 years)! I have made a few changes to the recipe but it is essentially still hers, which is why, the many times I’ve been asked for the recipe, I always label it:
Combine the following:
4 cups flour (I use whole wheat pastry flour but you can use any combination you want)
2 Tbsp baking powder
1/2 tsp salt
Cut in (I use the paddle on my stand mixer) 2 sticks butter or margarine (I use butter – margarine isn’t allowed in this house).
When it is “mealy” looking (it all looks the same, no big butter chunks) pour in:
1 and 1/2 cups something wet (Gramma’s recipe calls for milk, I find yogurt keeps them moist longer or I sometimes use almond milk) and
2-3 Tbsp honey (optional)
Mix until blended. Dump onto a cookie sheet and pat down to about 1/2 inch thick. You can then cut them into rectangles with a chef’s knife, or use an open-topped cookie cutter. I usually cut them with a juice glass. Arrange on the cookie sheet (notice this tip saves you needing to wipe down the counter! Yay!).
Bake at 425 degrees for 11 minutes, until just golden brown. Makes about 24 biscuits. These are incredible fresh, but keep well in an airtight container. My sister-in-law made them with currants once and they were freaking delicious!