Hey y’all, I have been cooking a little more from scratch lately since we’ve all be staying home and wanted to share my scratch biscuit recipe.  These should only take about 30 minutes.

Here’s what you need:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup of whole milk
6 tablespoons unsalted butter (I like Kerrygold)

First you’ll want to throw that butter in the freezer for about 15-20 minutes, it’ll come into play later.  Preheat the oven to 425F.  Use butter or cooking spray on a cookie sheet, pizza stone or cast iron skillet and set it aside. Combine all the dry ingredients in a bowl and set to the side.  Go grab the butter from the freezer, use a grated to create butter crumbles and combine the crumbles to your dry mixture.  I honestly couldn’t find the grater so I cut the butter into tiny pieces which took a bit longer cause the butter needs to be cold and your hands are warm.  Blah blah blah. Once the butter is combined with the dry ingredients it’s time to add the milk.  Mix but don’t overwork/overmix the dough.

I used the stainless steel island in our kitchen but use whatever flat, dry surface to place your wax or parchment paper.  Flour the paper and your hands, now it times to work the dough.  You’ll want to lay it out evenly on the floured paper, now fold the dough in half and work the layers together.  Do this 5-7 times until you have a 1 inch thick sheet of dough.  I used a mason jar but really any round glass or jar will work to cut your biscuits from the dough, place on the cookie sheet, pizza stone or cast iron skillet.  Once all the dough has been cut and placed, bake for 12-14 minutes or until golden brown.  It is optional to melt butter and brush the tops of the biscuits once they’re done.  Enjoy!