When I was growing up, I can recall many a weekend morning sitting down with biscuits, jam, butter, and a big glass of ice-cold milk. There’s just something really awesome about a good biscuit. The texture, the flavor of the biscuit itself with a little butter, the jam peaking over the edges ready to escape: YUM! If you’re as lucky as we are to have lots of friends and family who enjoy making yummy jams, you need something like biscuits to partake of all the goodness.
I made these biscuits a few weeks ago after talking about making them for a long while. Stefan has never even really had a biscuit so he wasn’t really sure what all the fuss was about. After we sat down and had breakfast, though, he was on the biscuit boat with me. These biscuits turned out just like the ones you buy in the roll open cans, but better. And I love those biscuits in a can: convenient, tasty, quick. But they don’t sell them here so instead I go with homemade, which is vastly cheaper anyway.
We also tried these biscuits with another new recipe that became a first-time favorite: chicken and gravy served over biscuits. Now that is some down-home Southern cooking if I ever tasted it! SO good!! Don’t worry, the recipe is coming soon. We couldn’t get enough of it and will be having it much more often. So I’ve tried freezing it and the biscuits all ready for a quick weekday meal.
You can also make the dough up to a day ahead of time if you’re planning to be eating lots of biscuits or want to start breakfast before going to bed the night before. I see that happening in our near future. 
To store the dough, just turn it out onto aluminum foil that has been floured, lightly buttered or lightly sprayed with cooking spray and roll up foil until it is sealed. Then pop it in the refrigerator until you’re ready to bake them. Fifteen minutes later, devour!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup shortening
- 1 cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
