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Big John’s birthday was this week and one thing he requested was a huge breakfast for supper meal with the works. Homemade cheesy hash browns, pancakes, fried eggs, and biscuits + smoked sausage gravy.
Classic, comfort breakfast food
is a delicacy around here and I am very partial to the idea that when its made from scratch with ethically homegrown ingredients, its healthy! So don’t come around with any bacon and dairy and flour is bad talk, friends – positive food vibes only!
Big John has always butchered our pork and makes bomb sausage. Lol – when I met him, his friends kept joking that I only wanted him for his sausage?? Which was super awkward and confusing before I knew they were talking about actual food.
It’s been busy around here, but a really good busy. The kids and I are getting into our homeschool groove, soaking up every single second of summer fun, and trying to not let the garden get away from us. Oh yeah, and taking care of the animals! It’s a lot, but it’s all exactly what we want to be spending our hours on so I’m thankful for all of it.
By now you know I love cooking from scratch…
…Not because I feel like I have to, but because I just genuinely enjoy food and eating that much. And my body feels way better eating the scratch stuff.
So these biscuits are perfect for busy summer cookin’ (farmers wives – perfect for you!) because they’re totally scratch but only take 20 minutes start to finish. And they’re delish and poofy and give you all the comfort food feels.
The dough is super easy to make.
One thing that’s important is that your butter is REALLY cold. I usually cube it then stick it in the freezer while I gather and combine the dry ingredients. Not too long or it will freeze.
So after you combine the dry ingredients, use a fork or pastry cutter to cut in the butter. Don’t go crazy here. You want pea sized pieces of butter mixed in – a few big chunks won’t hurt a thing.
…add your milk and egg and stir to combine.
Turn the “dough” out onto a floured surface and knead it 10-15 times until its just combined, don’t knead too much or the butter will melt in!
Roll out your kneaded dough into a 1″ piece like this. Use a biscuit cutter or a glass to cut into 9-12 biscuits. I like this contraption cutter thing because I don’t have to reshape the dough like I would with circle biscuits. EFFICIENCY is the name of the game friends.
See, about 1″ thick. Not too thin or your biscuits won’t be poofy. You can also see clearly below that I don’t get super crazy with my butter cutting and like the BIG chunkz because they create melty butter pockets.
Line them up on a greased baking sheet
Then bake at 450 for 10-15 minutes. I like a solid 12 minutes but I know my oven and watch them close. Burnt, dry biscuits are not delicious. But you do want the tops and bottoms browned a bit.
One more view up close.
SO good smothered in gravy, or to make breakfast sandwiches, or with butter and jam. I’m on my last jar of rhubarb jam already from the spring harvest!!
Ok hope you make them and like them, it only takes 20 minutes start to finish!
- 3 cups AP flour
- 3 T sugar
- 1/2 t sea salt
- 4 t baking powder
- 3/4 cup cold, cubed butter
- 1 egg
- 1 cup whole milk, we do raw goats milk from our Nubian momma Sophie
How to make biscuits
- cube the butter and make sure its really cold, preheat your oven to 450F
- combine dry ingredients in a big bowl
- add the cubed butter to the dry ingredients and cut it in, in pea sized pieces – no need to be exact and don’t go overboard
- add the milk and egg, stir to combine into a “dough”
- turn the dough out onto a floured surface and knead it 10-15 times, not too much!
- roll out the dough into a 1″ thick piece
- use a biscuit cutter or glass to cut into 9-12 biscuits & place them on a greased baking sheet
- bake for 10-15 minutes at 450F. Watch them closely! You want brown tops but not burnt and dry
Check out some more from scratch recipes!
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