Jun 16



45 Minutes


1 dozen




Every once in a while, its just a biscuit kind of day. We have had thunderstorms passing through for days now and its been very muggy and dreary. After almost a week of grey skies, it was time for some comfort food. It was time for biscuits. These are super fluffy, moist, and full of buttery goodness. They pair great with gravy, butter, honey butter, or jam. I would urge you to hurry up and go and get your hands all floury and whip up a batch of these biscuits. IMG_7505 IMG_7514 IMG_7521

(adapted from Deals to Meals)


  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 ½ teaspoons baking powder
  • 1 stick of cold butter
  • ¾ cup buttermilk**
  • ¼ cup water
  • 1 egg

optional garnishes:

  • honey butter


Preheat your oven to 425 degrees.

Mix together your flour, salt, sugar, and baking powder. Cut your cold butter into small cubes. Place the butter into your flour mixture. Using a pastry cutter or a fork, mix the butter into the dough until its super crumbly and all the butter pieces are smaller than peas. Then, mix the milk, eggs, and water and then add it into the flour and butter mixture. Mix until the ingredients are just combined. DO NOT OVER MIX!

Roll out your dough to about 1 inch. Cut into biscuits either using a biscuit cutter or a drinking glass. Place the cut dough onto a lightly greased baking sheet with a little space between each. Bake for 12-15 minutes, until they just start to golden on top.


*Obviously the amount of biscuits yielded from the recipe will depend on the size you make each one. You will get about a dozen 2 inch wide by 1 inch thick biscuits.
**you can just add a tablespoon of vinegar to your milk and let it sit for a few minutes


Printed from iKlugg.comhttp://www.iklugg.com/feast/biscuits/