Fresh from the oven and topped with creamy butter, these homemade biscuits will melt in your mouth!
This is the only recipe I use anymore when baking biscuits. It has become our family’s favorite. I like to use Wheat Montana’s Natural White All-Purpose Flour for these biscuits. However, the other evening I did try to make them gluten-free . . . and they turned out more as drop biscuits, but still edible.
This recipe comes out of one of the church cookbooks that I have on my kitchen shelf. It called for cream of tartar, but I don’t think it even needs it – so I omit it from the recipe.
They are simple to make and easy to roll out!
Such soft and flaky deliciousness!
These are awesome with biscuits and gravy or with butter and homemade strawberry jam topped on them!
Homemade biscuits that melt in your mouth!
- 4 cups flour
- 1-2 tbsp sugar
- 2 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup butter softened
- 1 1/2 cup milk
Combine your dry ingredients. Add the butter and mix until crumbly. Pour in the milk and stir just until combined.
Roll out dough onto floured board to 1/2 inch thick. Cut out biscuits and put on greased cookie sheets.
Bake at 450 for 10-12 minutes or until golden.