I love to have biscuits and gravy any time of the year. But they are so satisfying on those cool spring mornings. Leftover biscuits become breakfast sandwiches for the week ahead saving time while serving as a reminder of that weekend breakfast. You can make the dough up and freeze before baking so that you can take out what you want and bake fresh anytime. I recommend taking them out the night before and leaving in the fridge to partially thaw before baking. I know people who think that it is way easier to just buy a can of biscuits. It may be slightly easier but the taste difference is well worth it. And all you really have to do to make these is mix them up, roll them out and bake…so easy. I hope you give homemade biscuits a try. Let us know what you think.
Biscuits
12
servings5
minutes10
minutesIngredients
6 cups flour
3 tablespoons baking powder
1 tablespoon salt
1/4 cup shortening
1/2 cup butter, cold and cut into 1/2" cubes (plus more for tops)
2 1/2 cups buttermilk
Directions
- Preheat oven to 475 degrees.
- Combine dry ingredients.
- Cut butter and shortening into dry ingredients leaving small, pea sized pieces of butter.
- Add buttermilk and mix dough just until it comes together. Gently press into a flattened disk.
- Roll to 3/4" to 1" thickness and cut into biscuits. Place on an ungreased baking sheet and brush tops with melted butter.
- Bake for 10-12 minutes or until golden brown.
