Hola Mi Gente,
How do I love biscuits? Let me count the ways.
Smothered in butter
With Homemade Jam
Sandwiching a perfect fried egg, cheese, and beef bacon
Hugging a good piece of fried chicken
Smothered in gravy
anyone else feel this way about this breakfast food?
I mean, I’m already game for carb-heavy brunches, but you add a carb that is pillowy and buttery perfection? I AM ALL THERE. But sometimes what keeps me from going there, is the idea of waking up extra early to make them. So here’s a perfect solution for those mornings (or a late night before!): biscuits that are perfectly buttery, acceptably pillowy, and sturdy enough to handle all the sandwichy insides you want to pile on.
a few notes about this recipe:
- You can easily adapt this recipe for fluffier biscuits (although these ARE fluffy, trust me!). Regular biscuits just want the dough to rest a little bit to give it a little more rise factor. To do that, once you’ve made your dough, simply let it rest covered for 30 minutes before cutting the biscuits.
- You can sub buttermilk if you prefer that flavor, the ratio is the same! I just happen to like this recipe with milk because, more often than not, I have a gallon of milk in my fridge, whereas with buttermilk I usually have to go out and get some. Yes I am a millennial and
sometimesI always like instant gratification.
- You can customize this recipe by sprinkling some cheese, or large flaked salt to the top. Trust me, you want to try that sometime.
- THIS IS VERY IMPORTANT, DON’T SKIP READING THIS: when you are cutting your biscuits ( I use these) DON’T twist down to cut. This seals the dough and stunts the rising of your biscuits. Just press straight down to cut them. Also, toss a little flour on whatever you are using to cut your biscuits–whether that’s a cup or a pastry cutter.
And that’s about all you need to know about these! They’re quick, they’re easy, they’re deliciously buttery. I hope you get to enjoy them all the different ways your soul craves biscuits!
Love, love, love,