Biscuits. Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. This simple, made from scratch, butter biscuit recipe from Paula Deen is a Southern favorite for breakfast.

Ingredients include all-purpose flour, cubed butter and milk. Cut in butter with a pastry blender or a fork, or two knives, until crumbly. Line a large baking sheet with parchment paper. You can cook Biscuits using 5 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Biscuits

It's 2 cup of Self Rising Flour.
It's 1 tbsp of Sugar.
You need 1 cup of Milk.
It's 1/3 cup of Mayonnaise.
It's 1 pinch of Salt.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour. The secret to excellent biscuits is COLD BUTTER. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.

Biscuits instructions

Mix all ingredients together. Place in muffin pan and bake at 350°F for 30 minutes or until golden brown..

You want to handle the dough as little as possible because we want that butter to stay cold. Are biscuits better with butter or shortening? There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. Butter provides more flavor than shortening and can create more flaky layers the way butter creates a flakier pie crust. In a large mixing bowl, combine flour, baking powder, baking soda and salt.