Homemade Biscuits

Am I the only one that can't say biscuits without a drawl? Bay-uh-skits.

Stop unrolling those tubes of pre-made, processed biscuits! Not only are they super scary when they finally pop open after that torturous last inch of peeling, but they're also kind of nasty. Raw dough that lasts in a cardboard tube for weeks or months at a time? Eeeww.

Here's a super simple recipe for homemade biscuits instead, courtesy of Frugally Sustainable:

Homemade Biscuits from Scratch
Ingredients
-3 cups organic, unbleached all-purpose flour
-1/2 teaspoon real salt
-4 teaspoons aluminum free baking powder
-1 1/2 tablespoons raw honey
-1/2 cup grass-fed tallow, or butter from grass-fed cows
-1 pastured egg
-1 cup whole milk, or homemade buttermilk (see recipe below)
Supplies Needed

• Pastry Blender, or use your food processor or Kitchen Aid Mixer
• Flour Sifter
• Biscuit Cutter, or the top of a wide-mouth glass mason jar will do just fine
• Rolling Pin
• Cookie Sheet, or 12″ round cast iron skillet

Method

1. Preheat the oven to 450 degrees.
2. Sift together flour, salt, and baking powder.
3. Using a pastry blender, food processor, or Kitchen Aid Mixer cut cold tallow (or cold butter) into the flour.
4. Stir in the remaining ingredients just until the dry ingredients are wet and well incorporated.
5. Flour a flat surface.
6. Dump the dough onto the floured surface.
7. Using a rolling pin, roll out the dough until desired thickness is achieved. Note: I roll mine out anywhere from 3/4″-1″ thick. 
8. With a biscuit cutter or top of jar/cup — cut out your biscuits! Note: You will have to continue to ball up and roll out your dough again a few more times before all the biscuits are cut.
9. Place cut biscuit dough on cookie sheet or cast iron skillet.
10. Cook in oven for 13-17 minutes. Watch closely and remove when biscuits are golden brown and fluffy.

Note
-To make your own buttermilk, combine 2 cups of whole milk (preferably raw) and 1 tablespoon of lemon juice in a bowl and let stand at room temperature for about 15 minutes. The milk will curdle. Stir well before using and store in the refrigerator. It will keep fresh for a couple of days.

http://frugallysustainable.com/2013/06/how-to-make-homemade-biscuits-from-scratch/