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 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Biscuits....

It's 700 g of plain flour.
You need 300 g of self raising flour.
It's 500 g of anchor butter.
You need 1 cup of milk.
You need 1/2 cup of semolina.
It's 1 tsp of baking powder.
Prepare 2 1/2 tsp of sodium bicarbonate.
It's 1 teaspoon of cardamon powder.
It's 450 g of sugar.

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.... step by step

Mix the butter with the sugar and cream it to make it fluffy..
Then add semolina and cardamon powder and slowly add the milk to mix it in. Then add baking powder and sodium bicarbonate. After this sieve the flours into the mix..
Mix together and leave the mixture aside for two hours..
Then roll out the flour and using a cutter cut into round shapes then bake at a preheated oven at 180 degrees. Enjoy with a cup of tea ☕.

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.