Grandma’s Biscuits

Step 2: Mix Dry Ingredients

In a large bowl, combine:

• Flour
• Baking powder
• Sugar (if using)
• Salt

Whisk together until well blended. This step ensures that the rising agent (baking powder) is evenly distributed.

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or even your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Why this matters: The small butter pieces create steam during baking, forming the fluffy layers Grandma’s biscuits are famous for.

Step 4: Add the Milk

Pour in the cold milk gradually. Use a fork or spatula to mix just until the dough comes together. Avoid overmixing, as this can make the biscuits tough. The dough should be soft and slightly sticky.

Step 5: Knead Gently

Turn the dough onto a lightly floured surface. Fold and press the dough gently 3–4 times to develop a little structure without compressing the butter. This folding technique contributes to flakiness.

Step 6: Roll and Cut

Roll the dough to about 1/2 inch thick. Using a biscuit cutter (or a glass), press straight down without twisting. Twisting can seal the edges and prevent biscuits from rising properly.

Place the biscuits close together on the baking sheet—this helps them rise taller and stay soft on the sides.

Step 7: Bake to Golden Perfection

Bake in the preheated oven for 12–15 minutes until the tops are lightly golden brown. Keep an eye on them—every oven is different.

Pro tip: For extra buttery tops, brush lightly with melted butter right after removing them from the oven.

Step 8: Serve and Enjoy

Allow the biscuits to cool for a few minutes, then serve warm. They’re perfect on their own, with butter, honey, jam, or as the base for sausage gravy for a true Southern classic breakfast.

Tips for Grandma-Worthy Biscuits

1. Cold butter is key – warm butter ruins flakiness.
2. Don’t overmix – gentle handling keeps biscuits tender.
3. Experiment with milk – buttermilk can add a subtle tang and extra rise.
4. Bake immediately – letting dough sit can cause dense biscuits.

Final Thoughts

Making Grandma’s biscuits is more than a recipe—it’s a comforting ritual. The process of cutting butter, folding dough, and watching biscuits rise in the oven connects us to traditions of home, family, and love. With this step-by-step guide, you can recreate those golden, fluffy delights and perhaps even start your own family tradition.

If you want, I can also make a visual step-by-step guide with pictures of each stage, so it’s even easier to follow like Grandma was right there with you. Do you want me to do that?