Grandma’s Biscuits

Grandma’s Biscuits — A Timeless Recipe for Fluffy, Buttery Perfection

There’s something truly special about a batch of biscuits baked from scratch — especially when the recipe comes from Grandma’s well-worn cookbook. Her biscuits weren’t just breakfast food; they were warm, golden symbols of love and tradition. Light, flaky, and irresistibly buttery, these biscuits pair perfectly with jam, honey, or even a ladle of creamy gravy. Let’s bring that nostalgic aroma back to your kitchen with this step-by-step guide to making Grandma’s Biscuits the old-fashioned way.

🧈 Ingredients You’ll Need

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for a touch of sweetness)
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup cold milk or buttermilk (for extra tenderness)

Pro Tip: Always use cold ingredients — that’s Grandma’s secret for light, flaky layers.

🥣 Step 1: Prepare Your Workspace

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter. Dust your countertop with a small handful of flour — you’ll use it to shape your dough later.

🌾 Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Use a whisk or fork to blend everything evenly. These ingredients form the foundation of your biscuit’s structure and flavor, so mix well before adding the wet ingredients.

🧈 Step 3: Cut in the Butter

Now comes the magic step that gives biscuits their flaky texture. Add the cold, cubed butter to your dry mixture.
Using a pastry cutter or your fingertips, gently press and rub the butter into the flour until the mixture resembles coarse crumbs — think small pea-sized pieces of butter.

Grandma’s tip: Don’t overwork the dough! Tiny chunks of butter are what create those irresistible layers when baked.

🥛 Step 4: Add the Milk

Pour in the cold milk or buttermilk gradually, stirring with a wooden spoon or spatula. Mix just until the dough starts to come together — it should be soft and slightly sticky.
If the dough feels too dry, add a tablespoon of milk at a time until it forms a shaggy mass.

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