What's for Breakfast? Biscuits! Tender, flaky, mile high Southern biscuits!

I'm not normally a 'breakfast' kind of girl, but when my morning starts extra early and by 8:30 I've been up for almost 4 hours, I find I'm hungry and ready for something.  This morning is one of those mornings!  Thinking about what I was really hungry for, I realized I wanted a hot, tender, flaky Southern biscuit with just a tiny schmear of butter.

This is my favorite biscuit recipe - and one of the first ones I ever posted on An American Housewife almost six years ago although it's the recipe I've been making almost exclusively for the last 16 years!


2 c flour (you can substitute about 1/4 - 1/2 cup of the flour with whole wheat if you wish)
1 T baking powder
1/2 t salt
1 T sugar
1/4 c butter, cold
3/4 c milk

Place the flour, baking powder and salt into a large bowl and stir or whisk together. Add the butter in pieces and 'cut in' or pinch with your fingers until crumbly. Stir in the sugar and add the milk all at once. Mix with a fork until it holds together. Remove the dough and pat into a 1 inch high rectangle or circle with your hands on a lightly floured surface. Using a biscuit cutter or a circle cookie cutter cut straight down, do not twist! You can use a knife and slice the dough into squares if you don't have a cutter. Place on an un-greased pan. Brush with melted butter if you prefer and bake 12-15 minutes at 450.

These biscuits are so tender they can wrapped and reheated the next day. 

You might be interested in:

Stainless Steel Round Biscuit Cutter

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