In the South, we like our biscuits to be as mile high as our prom hair and Willie Nelson’s tour bus.
This buttery recipe will be sure to turn out light and flaky biscuits every time.
Prep time: 15 mins
Cook time: 12-15 mins
Total time: 30 mins
- 3 Cups Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon sugar
- ½ Cup Butter (1 stick, sliced and frozen)
- 2/3 Cup Whole Milk
- 2 Tablespoons White Vinegar
- 1 Egg
- 1/4 Cup Water
- Preheat oven to 425 degrees F.
- Combine Milk and Vinegar in a glass dish, set aside.
- Freeze the butter. (I slice mine and freeze for about 15-20 minutes beforehand)
- In a large bowl, mix together flour,baking powder, salt, and sugar
- Using a pastry cutter, cut the butter into the dough until crumbly.The faster the better so that the butter keeps cool. Or use a food processor for this step. This is important as the cold butter will help your biscuits be fluffy on the inside.
- Crack the egg and scramble into the milk mixture.
- Make a deep hole in the middle of your flour mix. Pour the milk and egg into the center. Hand mix the dough until barely combined. (Be careful not to overmix) Add enough water until the dough is workable.
- Roll the dough onto a floured cutting board. Cut 6 circles with a biscuit cutter and place onto a greased baking sheet. ( I line the sheet with parchment paper and spray some cooking oil on top) Cut another 6 circles and place a second layer on top of the first 6 circles.
- Bake 12-15 minutes or until golden brown.