These are the real deal. This recipe has been passed down through my mom’s family in Kentucky.
Preheat the oven to 450°. In a large mixing bowl stir together 2 cups of flour, several shakes of salt (I never measure this), and a heaping Tbs. of baking powder. Make sure you have as much baking powder as that Tbs can hold. Really pile it high. Cut in ¼-⅓ cup of butter. I cut a stick to a bit more than 5 Tbs. and then soften it in the microwave. Put it in the bowl with the flour ingredients and cut it in with a pastry cutter or a fork. Add nearly one cup of milk and stir together with a fork. The dough will form a ball.
Scatter a heavy layer of flour over your counter and put the dough on it. Using your hands, pat the dough out to about ½ inch thick. You can use a rolling pin, but I like to use my hands. Grab your fancy biscuit cutter, or if you’re like me and don’t have a fancy biscuit cutter grab a glass or cup that has an opening about the size you want your biscuits. I like my biscuits on the small side.
Place the cut biscuits on a baking stone or cookie sheet. You may have some biscuits that aren’t perfectly round and others that look like a blob of dough.
I don’t worry about that for two reasons
First, I’m not perfect, neither are my biscuits. I’m okay with that.
Second, my husband really likes the “mut”, just the dough scraps stuck together. I don’t know why he likes it, but he does.
Bake the biscuits for 10 minutes, until they begin to lightly freckle on top. Slather with butter. Add your choice of apple butter, jam or honey and devour. Don’t forget to lick your fingers.
- 2 cups flour
- salt a pinch or two
- 1 Tbs. baking powder heaping
- ¼–⅓ cup butter
- 1 cup milk or a little less
- Stir together the dry ingredients.
- Cut in the butter.
- Stir in the milk to form a ball of dough.
- On a floured surface, pat or roll the dough out to about ½" thick.
- Cut into circles and place on a baking sheet.
- Bake at 450° for 10 minutes.