Breads and Spreads



Growing up in Connecticut, I wasn’t exactly exposed to biscuits. I don’t recall my mom ever making them and I definitely never got them when we ate out. In true northeastern style, it was a bagels and italian bread sort of place. An then, in my 20s, I dated a boy from the south. He mentioned biscuits one day and I simply had to try one. He got this recipe from his mom and once I tasted them, I was instantly mourning the years of my life that passed by biscuit-less. I fell in love with their warm fluffiness and they are now my favorite breakfast bread for eating with eggs, or to slather with butter and honey. In this recipe, the thicker you roll out the dough, the fluffier the biscuits. You get fewer of them per batch, but its well worth it! 

Yields 8
  1. 3 c. all purpose flour
  2. 1 Tbs. baking powder
  3. 1 tsp. salt
  4. 8 Tbs. butter
  5. 1 c. buttermilk (see notes for other options)
  1. 1. Preheat oven to 350 degrees.
  2. 2. Combine dry ingredients, cut in butter until mixture is crumbly. Add milk and mix.
  3. 2. Knead briefly (don’t handle too much, you want the dough to be flaky). Roll out to about 3/4 - 1 inch thick and cut into circles. Place on greased baking sheets.
  4. 3. Bake for 20-25 minutes or until tops are brown. Serve immediately.
  1. I often don't have buttermilk on hand and will instead substitute 1 cup of skim milk or coconut milk beverage with a squeeze of lemon. I've found both to work well!
Adapted from Patty French
Adapted from Patty French