I’m tempted to start this post off with a big fat apology to all our health-nut friends. But maybe you’re like us and treat yourself to some homemade not-so-good-for-you treats from time to time.
Let me introduce you to these biscuits. These buttery, wonderful biscuits. There is a very good reason that I don’t make them often. In fact, only about once or twice a year.
The first time I made them, I turned to the one and only Paula Deen. I wanted them to be real southern biscuits, so she seemed like the right lady. I pretty much stuck to her recipe, just subbed in all organic ingredients.
This recipe yields 6-8 biscuits, depending on the size you make them. I may or may not have doubled the recipe.
What I used:
- 2 cups all purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons (1/2 cup) cold butter
- 3/4 cup milk
- For the honey butter: equal parts raw honey and butter mixed together.
What to do:
In a large bowl, mix flour, sugar, salt and baking powder.
Chop up the butter and place it in the mixture.
Using your fingers, work the butter into the mixture for a few minutes. There will be some small clumps of butter left and that’s okay.
Make a well in the center of the mixture and add in milk. (I was low on milk so I used half organic evaporated milk and half water.)
Kneed together with your hands until it forms a batter.
Form small balls of dough with your hands and then flatten into a greased glass baking dish.
Bake on 450 for about 15 minutes until golden brown. Every oven is different so keep an eye on them!
The honey butter on the side is a must! Enjoy!
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