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 have Biscuits using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Biscuits

It's 4 of oz/100g Flour self raising.
Prepare of (if self raising not available add 1tsp if baking powder).
You need 4 oz of /100g Butter or cooking fat for a less rich taste.
You need 4 oz of /100g Sugar.
You need of Extras use if you want for variety combinations to your taste.
You need of Chocolate powder.
Prepare of Vanilla.
Prepare of Choc chips.
It's of Cinnamon, ginger,.
Prepare of Chopped nuts.
Prepare of Dried fruit (ie cranberries).
You need of Orange /lemon zest.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, grate butter over the flour. 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.

Biscuits instructions

Soften butter, add sugar to butter mix until light and fluffy mixture made, preheat oven 180°C.
Add flour a bit at a time until a stiff paste is made, add chocolate etc at this stage.
Spoon small mounds on to a baking sheet, I have heard walnut size, flatten, with a fork for good shape, just not too big. leave space between your biscuits as they spread a little when cooking,.
When cooked leave on tray until cool as need to set and crisp up.
Serve.

Butter provides more flavor than shortening and can create more flaky layers the way butter creates a flakier pie crust. Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits Tips for Making Biscuits. 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. You want to handle the dough as little as possible because we want that butter to stay cold.