Monday, January 12, 2015


A few days ago, Darling Husband mentioned that he likes biscuits and honey. This guy never eats breakfast, so I was a little surprised to learn that fun fact about him. So, a day or so later, I decided to whip up some biscuits. After all, we do live in the south and it's pretty much a right of passage. Plus,  had some buttermilk leftover from some other baking extravaganza.

Did I mention this particular batch of biscuits required two attempts? The first go around, I must have been half asleep because not only did I forget to add the butter until the very end {which is far too late}, but I forgot to add baking powder. Needless to say, Round One biscuits sucked. They were heavy, hard, and didn't even cook completely. Ugh.

{Round 1. Biscuits - 1, Ginna - 0}

I HAD to prove to myself I could make this damn biscuits. But....I had used up all my buttermilk and my hair was in no state to be seen in public, so going to the grocery store was out. I searched for another recipe that didn't call for buttermilk. Here is the one I used:

  • 3 cups all-purpose flour
  • 3 Tbls sugar
  • 1/2 tsp salt
  • 4  tsp baking powder
  • 1/2 tsp cream of tartar
  • 3/4 cup REALLY COLD butter {cut it into small pieces and place in freezer until needed}
  • 1 egg
  • 1 cup milk
Combine the dry ingredients. Add in butter and mix until the butter is about the size of peas. Mix I'm the end and milk until just combined. Don't over mix. Just don't.  Throw some flour down on the counter and knead the dough 10-15 times, adding flour so it doesn't stick to you. Roll the dough out to 3/4" thick and cut into biscuit size portions. Bake at 450 for 12-15 minutes or until the tops are a light, lovely golden brown. Cut them in half, pour some honey over each half, and enjoy! 

{Yummy Round 2 biscuits!!}

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