Biscuits are one of those simple pleasures that bring back so many lovely memories for me, dear. There’s nothing quite like pulling a warm batch from the oven to fill your kitchen with that golden, buttery aroma.
What makes these biscuits truly special is the way the cold butter gets worked into the flour—it creates those tender, flaky layers that just melt in your mouth. The secret is not to overwork the dough, and a touch of sugar balances out that savory, comforting flavor perfectly.
I love serving these warm with jam and clotted cream, or alongside a hearty soup or stew. My grandchildren always ask for seconds, and I’ve taught my daughter how to make them too—there’s something wonderful about passing down these little kitchen traditions through the generations.
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Biscuits
Ingredients
- 2 cup All-Purpose Flour
- 4 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 0.5 cup Butter
- 1 cup Water
Instructions
- In a mixing bowl, combine flour, baking powder, salt, and sugar.
- Using a pastry blender or two forks, cut butter into the flour mixture until it resembles course crumbs.
- Add water and stir gently, taking care not to overmix, which will toughen the biscuts.
- The dough will be quite sticky.
- Turn dough out onto a floured surface and quickly knead 5 or 6 times.
- Roll or pat out dough to approximately 1-inch thickness.
- Cut out using a floured round biscuit cutter.
- Place on an ungreased baking pan and bake in a preaheated 375F oven for 18-20 minutes, or until golden brown.
