My Mother In Law is a virtuoso in the kitchen. She’s legendary, though she’d never admit it or take credit for it. Everyone who Cyndi grew up with would do their best to make a stop by their house for food whenever possible. This means any recipe she’s shared with me is always a crowd pleaser. You can’t go wrong with these at breakfast, they’re way more satisfying than just an every day piece of toast. They take almost no time to whip up and will make you feel fancy when you serve them. That being said, there really is no wrong time for biscuits. They go great with soup and you can slice these babies in half to make a decadent sandwich. Go crazy with it, just don’t blame me later when you wake from a biscuit coma and your pants are tight. These babies are worth it.
I don’t make these too often because I would need to eat them, all of them. They’re everything a biscuit should be, flaky, buttery layers, crying out to be eaten warm with some butter and honey or fresh preserves, and don’t get me started on gravy, good god, that makes the biscuits a meal all on their own. If you’ve never made scratch biscuits this recipe will spoil you and make those other biscuits taste like a pale imitation.
If you want to get industrious and grind your own flour, which is something I like to do, stick with wheat, soft white, ideally, on a really fine grind. I would also add an extra 1/4 tsp of Baking Powder just to be sure it rises well.
The key to making these is to not over mix or over knead them. You want tiny chunks of butter embedded into the flour so they fluff up and separate like a croissants more homely cousin. Don’t underestimate them, they may not be as elegant as the croissant but they can hold their own in a complex conversation and will leave you satisfied in a way a croissant can’t hold a candle to. You’re welcome.