We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
No Refrigerator Biscuits Here!!! Too many weird unpronounceable ingredients in those… and not to mention RED DYE! 🙁
*These biscuits take a little time…. remember that you can flash freeze the cut dough for later use too.
When we have extra eggs, we tend to make breakfast for dinner too. These work for all occasions. Mix some fresh chopped herbs into the batter for an entirely different flavor dinner biscuit.
Here is our family’s GO-TO biscuit recipe. This was given to me by another homeschooling mom about 7 years ago as her favorite recipe… and guess what? It is ours too. We always tend to go back to this one too… LOVE IT! (We use fresh goats milk and fresh goat’s butter in it as well as fresh ground flour.)
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 5 tablespoons cold butter (Yes, goats milk butter works GREAT!!)
- 1 cup whole milk (We use raw whole goats milk)
We always double our recipe above for our family.
- Preheat oven to 425.
- Sift flour, baking powder, sugar and salt into a large mixing bowl. We use our old KitchenAid bowl.
- Using a dough hook, cut butter into pats and add to flour, mix until the mixture resembles rough crumbs. (Add up to 1 Tablespoon of chopped herbs here if you want a dinner biscuits with a new flavor or 1/2 cup of shredded cheese for a cheesy biscuit)
- Slowly, add milk and stir with a fork until it forms a rough ball.
- Turn the dough out onto a well-floured surface and roll into a large rectangle, about one inch thick and 12 inches by 6 inches. Fold it over in half and gently roll in into a rectangle again. Repeat 2 more times. Cover the dough loosely with a damp kitchen towel and allow it to rest for 20 minutes.
- Cut dough into biscuits using a floured glass or biscuit cutter. Press straight down. (it lets the biscuits rise better in the oven if you don’t twist the cutter)
- Place biscuits on a cookie sheet or baking clay.
- Bake until golden brown, approximately 10 to 15 minutes.
*To freeze your dough make a double batch and cut out all of your dough. Instead of baking the dough, place the cut biscuits on a lined baking tray and place in the freezer for 60 minutes. (Make sure none are touching!!) After that 60 minutes, remove from tray and place in freezer bag. Keep frozen for up to 3 months. (Mine don’t last a week with all of these kids!) When you are ready to eat them, take as many as needed out of the freezer and let thaw completely on a baking pan. Once thawed, bake as above.
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday