Biscuits are like a food hug. They’re comforting and cozy. Everything good starts with biscuits.

I’m totally in love with this recipe. I make them with a lot of different things — but most recently with chicken and biscuits (obviously) and beef stew. I’ll post those recipes to you guys eventually — the biscuits are more of a priority (obviously). 🙂

Honestly, theses little flaky dudes take like 20 minutes to prep and bake. When you add all the ingredients together, don’t play with the dough too much — less is more. This will help you maintain the flakiness. I usually don’t use a rolling pin to flatten the dough out either; just use your fingers and gently press it out until the dough is about 1-inch thick.

I use a metal biscuit cutters — I like those the best because the cut cleaner and are cooler in temperature. I have these exact ones from Crate & Barrel. Totally recommend them.

I like the smaller cutter the best — but seriously, they’re your biscuits, do whatever you like.

Seriously, yum.

In other news, I need to use this pretty blue plate more. I bought it at an antique store in Door County. I saw it, had to have it. These biscuits are a vision in blue.

I was tired of the snow and needed a food hug. Join me.

Ingredients

2 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 tablespoon white sugar

1/3 cup cold shortening

1 cup milk (buttermilk, skim, 2%, whole, whatever you got)

Directions

Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

Turn out the mixture onto a floured surface, and knead 5 to 10 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto a parchment covered baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Eat and enjoy! 🙂