Two Classic Biscuit Recipes
By Constance Smith
When it comes to biscuits, there are countless variations out there. These two recipes are for some of our favorites that I have made countless times over the years; one is a breakfast version, and the other is a savory, cheesy biscuit that is great with soups, pastas or just about any meal you can think of.
I spent several years trying to come up with a biscuit recipe that was “just right.” When I came up with this version, my family said these were the winners. From that point on, we called these Winning Biscuits. These are perfect biscuits, whether you like them with a little bit of strawberry jam or smothered with sausage gravy. They also freeze very well for future use. This usually makes around 10 biscuits, depending on how you pat out the dough.
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 2 Tb. sugar
- 1/3 cup cold butter
- 3/4 cup plus 2-3 Tb. whole milk
- To begin, preheat your oven to 425 degrees.
- In a mixing bowl, combine the flour, baking powder, salt and sugar.
- Cut the butter into pieces and drop into the flour mixture.
- With a pastry blender, fork or knives, cut the butter into the mixture until all of the butter pieces are smaller than a pea.
- Stir in 3/4 cup of the milk, and add 2-3 Tb. more as needed, to just mix together the dough.
- On a floured surface, pat out the dough mixture to a smooth flat shape, about ¾-inch thick. With a biscuit cutter, cut biscuits, placing them on a baking stone or baking sheet. Form the scraps together and re-cut biscuits. Take the final scraps and form them into a biscuit by hand.
- Bake for about 10-13 minutes, or until just golden on top.
Skillet Cheddar Biscuits
These biscuits are baked in a cast iron skillet and develop an irresistibly crunchy bottom but are airy and moist on the inside. This is one of the recipes that always evokes cheers from my family, and I am quite certain your family will love these biscuits as well.
- 2 cups flour
- 1 Tb. sugar
- 1 Tb. baking powder
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup plus 1 Tb. cold, unsalted butter, divided
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/4 cups whole milk
- To begin, preheat your oven to 450 degrees.
- In a 10–inch cast iron skillet, melt a tablespoon of butter over low heat, and spread the butter around the bottom. Set it aside.
- In a mixing bowl, combine the flour, sugar, baking powder, cream of tartar, baking soda and salt.
- Cut up the remaining stick (1/2 cup) of cold butter into pieces and drop them into the flour mixture.
- With a pastry blender, cut the butter into the flour mixture until there are no pieces of butter larger than a pea.
- Add in the grated cheese. Stir the cheese into the flour mixture.
- Pour in the whole milk. Stir it together until just combined.
- Scoop the batter into the skillet, in little balls, about 2 1/2 inches across. An ice cream or muffin scoop works perfectly.
- Slide the skillet into your oven and bake for about 20 minutes or until the biscuits are nice and golden brown on top.