We had a Southern supper recently complete with fried chicken, mashed potatoes and a vegetable.  I had a hankering for homemade biscuits.  I am not very confident in my bread making abilities but these turned out better than I expected!  We had the leftover biscuits the next morning for breakfast with butter and honey alongside soft scrambled eggs.

Flaky Buttery Biscuits

Recipe Courtesy Of:  Lucinda Scala Quinn

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
• 3/4 cup milk

Directions

1.  Preheat oven to 450 degrees.  Butter or line a baking sheet with parchment paper.

2.  In a medium bowl, whisk together the flour, baking powder, and salt.  Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal.  Slowly add the milk, stirring with a fork, to the desired consistency.

3.  For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet.  For firmer biscuits, turn the dough onto a clean, lightly floured surface and gently knead just to bring the dough together.  Carefully roll out the dough about 3/4 inch thick.  Using a biscuit cutter, cut about 12 biscuits, rerolling any scraps.  Place on lined baking sheet.  Bake the biscuits for 13-15 minutes, until golden brown.  Cool slightly and serve warm.

Note: If the dough feels too thick for you, feel free to add a little more milk, about 1 to 2 tablespoons at a time.