Carissa’s Homestyle Biscuits
I am a big fan of weekend breakfasts. Throughout the week, we are cereal & oatmeal people. But weekends are when we pull out the big guns! Bread Pudding, Breakfast Pizza, and my husband’s personal favorite, Biscuits & Sausage Gravy. Of course, we can’t eat this way all the time… but special occasions come around often enough to keep us happy. 🙂
This week I whipped up a big batch of biscuits for the freezer! You’ll have to pardon the fact that there is no photo of a “finished” biscuit. These were made to be frozen (which is a great thing to do when you have a little extra time. Make a double-batch of biscuits and then you can pull out the exact number you need anytime!)
I also have a handy little trick that saves me lots of time. I’m extremely impatient when it comes to “cutting” butter into flour for things like biscuits and pie crust… I don’t like doing it. So I suggest putting your butter into the freezer half an hour before you make the biscuits, and grating it into your mixing bowl! SO much easier. And quicker!
Here is my recipe. Enjoy!! It makes a lot (about 24-30) so you might want to cut it in half.
Carissa’s Homestyle Biscuits
-3 1/2 Cups all purpose flour + 1/2 Cup whole wheat flour (plus extra for dusting)
-2 Tbsp baking powder
-3 tsp. salt
-3 sticks butter, pre-frozen for about 30 minutes
-1 Cup cold whole milk, mixed with 1 T. lemon juice
-2 large eggs
Preheat oven to 425. In a large mixing bowl, stir the flour, baking powder, and salt to combine. Grate in the frozen butter using a cheese grater. (After grating in each stick, toss into the flour to distribute.) In a separate bowl or large measuring cup, lightly beat the eggs. Stir in the lemon/milk mixture. Gradually pour the milk/lemon mixture into the flour mixture, stirring with a fork to form a wet dough.
On a lightly floured work surface, turn dough out and use your hands to form it into a thick disc. Use a floured rolling pin to roll it to about a 1″ thickness. (At this stage, I like to fold the dough over itself once, then twice, and roll it again to 1″ thickness. I find this gives the biscuits nice “flaky layers.” But this step is not necessary.) Use a glass or biscuit cutter to cut out 24-30 biscuits.
If freezing, place on a large baking sheet lined with wax paper and dusted with flour (spaced apart so they don’t freeze together.) Place baking sheet in the freezer for at least 2 hours. Then transfer biscuits from baking sheet to a large zip-top bag, and store in the freezer until needed.
OR if baking immediately, place biscuits on a baking sheet (brush with eggwash, if desired, for a browner top) and bake 20-25 minutes, until golden brown. Serve with butter and jelly, or sausage gravy. (Sausage gravy recipe can be found here.)
*Note: It is not necessary to totally thaw your frozen biscuits before baking, but I do recommend at least partially thawing them (30 minutes or so at room temp) before baking.
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