Steven’s Biscuits #throwbackthursday


For as long as I can remember biscuits have been a breakfast staple in my family.  My mother makes great biscuits.  In the 8th grade, I came home from school one day, and handed my mother a recipe that we used for making biscuits in my home economics (remember those?) class.  She humored me, thinking the recipe couldn’t possibly be better than hers and made them for our next breakfast.  The recipe was so great she threw hers away and my family has been making this recipe ever since.  In my mothers recipe box it is simply labeled, “Steven’s Biscuits.”

I thought I would share this recipe with all of you…I have made some changes…and some secrets.   I hope you enjoy!!!

2 Cups (slightly rounded) All-Purpose Flour, plus more for dusting
4 tsp baking powder
1 tsp kosher salt
2 tsp granulated sugar
1/2 C (4 oz) unsalted butter, cold
1 Tbsp lemon juice
1 Cup cold milk, 2% or higher fat content
splash heavy cream

Combine milk, lemon juice, and heavy cream in a measuring cup.  Allow to sit for about 5 minutes, in refrigerator.

Combine all dry ingredients and butter in food processor.  Pulse until butter is the size of peas.

Place butter mixture in medium sized bowl.  Add liquid.  Stir gently until mixture is just hydrated.

Turn out onto floured surface.  Liberally dust with flour.  Pat dough flat with hands, about 1 inch in thickness.  (do not use a rolling pin!)  Sprinkle with flour.  Fold dough in half.  Pat flat to 1 inch thickness.  Repeat this process 4 times total.  Dust with flour as needed to prevent dough from becoming sticky.

Cut into desired shapes.  (I cut my biscuits square so I don’t have to re-roll and risk the dough getting tougher)  Should make 8-12 biscuits depending on size.

Place biscuits on parchment lined sheet pan.  Brush with egg wash or heavy cream.  Bake in preheated 400 degree oven for about 10-12 minutes or until golden brown.  Enjoy hot from the oven with butter and creamed honey!

Steve Konopelski Signature