Warm, flaky biscuits!!

Warm, flaky biscuits!!

I used to be a huge fan of those premade biscuits you get at the store….you know, the Grands Flaky Layer with extra butter that you buy in the tube??  Bob and I would make the whole can and eat all 10 of them (on top of the entire box of Hamburger Helper that we could eat too…even with adding extra pasta!!).  My stomach clenches now in misery just thinking about it.  But, the good news is that there are excellent alternatives.  This particular recipe is delicious.  Not hard to make, a little messy, but totally worth the effort.  Thanks to for the recipe.


  • 3 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 1/2 tablespoons honey
  • 1/2 cup butter
  • 1 egg
  • 1 cup milk


  • Preheat oven to 450 degrees,
  • Sift together flour, salt, and baking powder.
  • Using a pastry blender, food processor, or Kitchen Aid Mixer, cut cold butter into the flour.
  • Stir in the remaining ingredients just until the dry ingredients are wet and well incorporated.
  • Flour a flat surface.
  • Dump the dough onto the floured surface.
  • Using a rolling pin, roll out the dough until desired thickness is achieved (anywhere from 3/4″ to 1″ thick).
  • With a biscuit cutter or top of jar/cup – cut out the biscuits.
  • Place cut biscuit dough on cookie sheet or cast iron skillet.
  • Cook in oven for 13-17 minutes.  Watch closely and remove when biscuits are golden brown and fluffy.


  • As above….deeeee-licious.  Split each one in half, spread some butter on the warm biscuit….this could be my entire dinner.
  • I substituted almond milk for regular.
  • This is an excellent recipe for your Kitchen Aid mixer if you have one.  I personally hate cutting butter into flour by hand.  The mixer will do all the work for you in a minute or two.
  • I think the cook time on this is a bit high.  I usually start watching the biscuits around 8 minutes and have them out of the oven closer to 11 or 12 minutes.  But, my oven does run hot, and I like my biscuits undercooked rather than over.  Use your best judgement for what works for you.
  • You do not need to grease the pan that you put the biscuits on.  I have never had an issue with them sticking.
  • This recipe makes around a dozen biscuits using the top of a pint glass to cut them out (and of course depends on how thick you roll out the dough as well).

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