Dan says these are the “best Biscuits ever,” and coming from him that’s quite the compliment! He likes his biscuits with just a touch of sweet, hence the addition of a little sugar and honey. It really does make a difference! You can’t so much notice any sweetness, but I do notice when I don’t use sugar. I call them “breakfast biscuits” because that’s about the only time of day I serve them. Once in a while I’ll make them to go with a stew but to me, they are breakfast. To my Southern friends, I’m sorry and I hang my head in shame!
It took me a few years…well honestly….quite a few years to get the biscuit making technique down. I over mixed them. Over rolled them. Over baked them and made them way to thin. Whew! I made some seriously tough biscuits in my day! Hopefully I have mastered them now as nothing makes for a wonderful start to your day like a good biscuit sandwich or a fresh from the oven, hot buttered biscuit with homemade Strawberry jam.
Trust me. If you put a plate of these on the table for breakfast Saturday morning, your family will love you even more than they do now! They might even wash the dishes or give the dog a bath. Well, that might be pushing it.
If I can do it, so can you. Let’s get biscuit baking!
This was MY breakfast but Dan took a bite while my back was turned. He does things like that a lot!
Doesn’t it look delicious? It was!
- In a medium size mixing bowl, combine the flour, baking powder, sugar and salt. Dump in the shortening and cut it in with a pastry cutter or 2 forks until it looks like coarse crumbs. **"fluff" the flour as you measure. Don't pack it in. **** I really just wanted to show you the beautiful pottery bowl my friend Wanda gave me 20 years ago.
- Pour the milk into a glass measuring cup. Add the egg and the honey and whip it up with a fork. I ALWAYS do it this way. I don't really measure the honey either. Just a short "glug" does it. Pour this mess into the dry ingredients and stir it in JUST until combined. I'm warning you now, this will be wet and sticky! Turn this out onto a large piece of waxed paper coated with a healthy amount of flour. Turn several times to coat with flour but DON'T "Mash and Mix." Gentle. OK? Gentle. Your hands will be sticky and covered with dough. Go wash them off now please. :-). Now, gently knead the dough 8-10 times. Pat it out GENTLY onto the waxed paper. Now GENTLY Rolllll the dough out until it is about 1/2 inch thick. Then stop. WHEW! You got this! Take a 2-1/2 inch biscuit cutter and flour it. Cut 7 biscuits ( at least that's what I got) and place onto an un greased baking sheet. Take the remaining dough, wad it into a ball, then flatten it with your hand to 1/2 inch and cut out another biscuit. We now have 8 gorgeous biscuits ready for the oven! Remember "Pat a cake, pat a cake, Baker's man. Bake me a cake as quick as you can?"
- Place 1 inch apart on an ungreased baking sheet. Bake at 425 degrees for 10-12 minutes until golden brown. Serve warm. Makes 8 big biscuits
The Fun Stuff!
- When Dan is away working, he rarely eats breakfast. So, when he is home, I try to make him something good every day. Breakfast sandwiches are a great choice. They are quick, easy, versatile and fill him up. You can use any bread and cheese you have on hand, but these BISCUITS rock! Today, I fried up some homemade breakfast sausage, topped it with scrambled egg and a slice of cheese. Dan was gloriously happy!
- When I went to take a photo, he plopped a cherry tomato on the plate to accent the sandwich. He's like that a lot too! The verdict? 2 Thumbs up or 5 stars or "There ain't not one little ol crumb left!"
- Then there is me. Perfectly happy with a perfectly hot biscuit slathered with perfectly homemade strawberry jam. Even if my hubby did steal a bite out of it.Yeppers. Life is good today!