Yes, you can get you some canned or frozen biscuits and smack them in the oven but I can GUARANTEE they won’t last like these. Not to toot my own horn but beep beep ahhhh toot toot. There’s nothing, I mean nothing like some good thick southern biscuits chile! Add honey for a Popeyes feel or jelly for that belly in the morn’ting! Simple and easy.
When I cook, I just eyeball amounts. However, if I say you need about two shakes of flour you mayyyy not know what I’m talking about. Thus, the hardest about making these biscuits were making sure to capture the correct measurements. You will love the simplicity of this recipe
First things first, I poppa — I mean, first things first, pre-heat the oven to 425°. Work with me y’all! I jams on the 90’s. Preparation is key! Lay out all pf your ingredients, measuring cups and allow butter to begin softening on counter. Trick, place butter right on oven top as the heat will begin to help it melt.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 stick of softened butter
- 3/4 cup milk, ( feel free to add less or more per the consistency more)
- Rolling Pin or (Wine Bottle wrapped in plastic wap. Hey, you gotta make sum shake! 💁🏽)
Using a large mixing bowl, combine all of your dry ingredients: flour, baking powder, salt and sugar. It is best to mix them when they are all dry to ensure the ingredients blend well. One of the worst things is biting into a patch of flour or salt! Blend it like you blend that makeup hunt!
If your butter still isn’t softened, fill a glass with water and microwave until boiling. Use a mitten to remove the glass from the microwave, pour out the water and place the butter under the glass with the opening towards the counter. Let it set to soften the butter for about 60 seconds. Repeat if needed.
After ensuring your butter is softened, cut the butter into cubes by cutting it vertically and horizontally. Then, take the butter knife in small sections to make cubes. You will then use a fork to smash the butter into the dry mix until it is a consistent texture. The butter should look like flakes in the mixture. DO NOT USE A MIXER! You want to butter to melt in flakes for that soft fluffy taste.
Now, you will need to slowly add milk into the middle of the mixture. You can use a large mixing spoon for the consistency until thick enough knead with your hands. The mixture should feel thick like dough and slight sticky. If still too dry, slowly add more milk only as needed.
Sift flour on a open countertop to create an even layer of flour by using a sifter or a cheese grater. (Queen of improvising taught you.) Place the dough on the flour and begin to roll. The thinner you roll the dough, the thinner the biscuit. The thicker you roll it, the thicker the biscuit.
Once you have gotten it to your desired thickness, use a round glass to cut the dough. Tap the glass into the flour first to create a coating which will prevent it from sticking to the dough. Try to cut the biscuits as closely as possible to avoid any left overs. Look, you bet not waste those leftovers! Take the scraps, roll it in a ball and you got yourself a big ole biscuit. Waste not will not.
Bake for 10 minutes, spread butter on the top and bake another 2 minutes or until golden brown. Now, you can get down on it. Hannnnn.
How do you like your creation? Comment below!