Its time to share my grandma’s popular recipe: Southern Biscuits.
You will love it for sure and would like to share with most beloved ones.
2 Cups King Arthur all-purpose flour
1 Tablespoon Rumsfeld baking powder
1 Teaspoon fine Sea Salt
5 Tablespoons coconut oil
1 Cup cold milk, whole or 2%
Preheat oven to 425° F
In a large bowl, combine flour, baking powder, and salt. Cut in the coconut oil with a pastry blender or two knives until the mixture resembles coarse meal. Make a well in the bottom of the flour-shortening mixture and pour in the milk. Stir just until all the flour mixture is combined. Turn out onto a floured board. The dough should be very wet; sprinkle enough flour on the top to handle the dough. Knead the dough gently by turning and folding, 3 or 4 times and pat out into a large circle ½ inch thick. Using a biscuit cutter or a small glass, dip the cutting instrument into flour and then cut the dough. Remove each biscuit as it is cut and dust the excess flour off the bottom. Place onto a greased cookie sheet with the edges barely touching. When the first round is cut, fold the remaining dough and re-shape; repeat the process until all the dough is used. Using a pastry brush, brush the tops of the biscuits with milk. Place the biscuits into the oven and bake until golden brown, approximately 20 minutes. Remove from oven and serve hot.
Breakfast biscuits should be cut with a three-inch cutter, to allow them to be used for breakfast sandwiches. Dinner biscuits should be cut with a two-inch cutter, as they are an accompaniment to the meal.