Biscuit Recipe

Homemade biscuits taste much better than those out of a can. They also have the ability to fill you up. No wonder they are still found in many homes and restaurants. For years, I struggled with making biscuits. It seemed like I could cook anything but a biscuit. Then my great aunt Gladys in Kentucky, a regular biscuit maker, told me I was rolling them too thin. Growing up I always remembered watching my grandmother roll out the biscuit dough. As it turns out, once the liquid has been incorporated you don't want to handle the dough any more than necessary. Too much rolling and kneading will cause the biscuits to be tough.

• 2 cups of self-rising flour
• 1 stick of butter
• salt and pepper to taste
• milk to incorporate

Cut the cold stick of butter into small pieces and add to the flour. Using your hands break down the pieces of butter until the flour begins to slightly resemble wet sand.

Add salt and pepper to taste and just enough milk to bring the dough together. On a floured surface use your hand to pat out the dough to a 3/4" to 1" thickness.

 If you don't have a biscuit cutter use an inverted drinking glass. Put the biscuits on a baking surface and combine the scraps of dough to cut out more biscuits.

  When all of the dough has been used brush the tops with melted butter.

 Bake in a 425 F oven 10-15 minutes, or until the desired color has been reached.