Just say NO to biscuits from a can!

I know you can’t resist that cute little pillsbury dough boy with his infectious chuckle and mouthwatering commercials, but please try. Even if you get a coupon for .40 cents off of two cans doesn’t mean you should splurge. Especially when you can easily make your own homemade biscuits from scratch that taste even better than the canned ones. I don’t know why people are intimidated by bread and biscuits. Biscuits and scones are easier than you think and they don’t have yeast so that makes them foolproof. My husband likes to email me recipes as little hints for stuff he might like to appear on his plate. This one for the biscuit recipe that can’t be beat was in my inbox the other day. I whipped up some biscuits for breakfast and they were amazing. This was the first time I made them from scratch and they were incredibly easy. Sorry dough boy, you can’t woo me any longer, next stop homemade cinnamon rolls…

Makes 10 to 12 biscuits


2 cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
1 teaspoon granulated sugar, plus more to taste
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold (1 stick)
3/4 cup half-and-half or buttermilk
Cooking Directions

Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
Mix together the flour, baking powder, sugar and salt.
Cut the stick of butter into pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll out the dough until it’s 1/4 of an inch think, then fold it in half. Using a round biscuit cutter (you can use a glass or a cup if you don’t have a biscuit cutter), cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.


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