Breads & Pastries Breakfasts Portia


This recipe makes 12 biscuits. I know that Grands biscuits are great and all, but when you are wanting to go the extra mile…make these!



  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 stick butter, frozen
  • 1 cup milk
  • 2 tablespoons heavy cream


Preheat oven to 425. In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together.

Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands.

Make a well in the center of your dry ingredients and pour the milk into it. Use a fork to stir until the dough comes together. If the dough seems very dry and is not coming together add a little more milk.

Turn the dough out onto a lightly floured work surface. Pat the dough into a 2 inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 2 inch thick rectangle. Repeat the folding process a few times. Then press the dough down into a 1-inch thick rectangle.

Use a biscuit cutter (or drinking glass) to cut out the biscuits. Once you’ve cut out as many biscuits as you can, gather the scraps and pat the dough out again a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.

Brush the biscuit tops with heavy cream. Bake for 12 to 15 minutes or until the tops are lightly golden brown.


Flower Mound, Texas

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