Hola Mi Gente,

How do I love biscuits? Let me count the ways.

Plain

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 sometimes I 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,

35 Minute Biscuits

Pillowy soft, buttery biscuits that are ready in 35 minutes--for that morning when you need home food, but not an early start.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 6 Biscuits

Ingredients

  

• 2 C All Purpose Flour Plus more for dusting
• 1.5 TBSP Baking Powder
• 1 TSP Salt
• 5 TBSP Butter I like to use Kerrygold
• 1 C Whole Milk For higher biscuits, sub buttermilk

Instructions

 

• Preheat the oven to 425 F. Sift your dry ingredients together and cut in the butter with a pastry cutter or a fork until the mixture is crumb-like, then add the milk to the mixture.
• Turn out the dough onto a well floured surface, sprinkling on a little flour on top until the dough is shaggy but not sticking to you. Form into a rough rectangle that's approximately one inch thick. Cut biscuits with a floured cup or pastry cutter (remember not to twist as you are cutting!).
• Bake on a cookie sheet for 10- 15 minutes, checking every minute or so starting at minute 10 until they are golden brown. Allow to cool for a few minutes before serving. Enjoy!

Mary-Beth Johnson

Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.