If I could eat bread right now, I would totally go for some homemade biscuits and sausage gravy! Okay, so I would need to be able to eat more than just gluten. For those of you that have that luxury, dive right into a homemade batch of biscuits because they are totally easy and it is worth making them from scratch. I have yet to find a store-bought biscuit that can beat out a homemade one.
As you can see, the steps are very simple and easy to follow. These biscuits are packed with flavor and can be served a variety of ways! As I said before, my favorite is with my homemade sausage gravy – also very easy.
- 2 Cups Flour
- 4 tsp Baking Powder
- 2 Tbs Sugar
- 1 tsp Salt
- 1/2 tsp McCormick Garlic and Onion Seasoning (this really makes it flavorful and good, but can be omitted!)
- 1/3 Cup Butter
- 3/4 + 1 Tbs Cup Milk
- Preheat oven to 425°.
- Mix the first 5 ingredients (up to butter) in a bowl.
- Cut in the butter. If you don’t have a pastry blender, use a knife to shave the butter until all of it is in the bowl. Then mix / press with a fork.
- Add 3/4 cup of milk and stir. Form dough into a soft ball. Use the extra 1 Tbs if dough seems too dry. Depending on your altitude, you may even need a little more milk. Dough can be slightly sticky, but should not be wet.
- Press dough out onto a floured cutting board, about 3/4 inch thick.
- Use a circle cookie cutter or a small cup. I did a few using a skinny vase I had, but then I discovered that the lid of Lawry Salt is a great size for a biscuit.
- Bake on greased cookie sheet for 10-12 minutes.
- Serve with butter, gravy, etc.