Flaky Biscuits

I never made biscuits until a few years ago.

Any attempt I made produced hard clumps of dough that more resembled bricks than any thing else.

Thankfully, I have learned a lot about biscuit making. I think I was a pretty good chef before I started this blog. But I have definitely gotten better!

The key to making great biscuits - touch the dough as little as possible once the liquid is added.

Over handling your dough is the quickest way to made hard brick biscuits.

This recipe is super simple. Using the bisquick lets you skip some of the measuring steps. Bisquick is basically flour with the baking powder/soda mixed in already.

These biscuits were super flaky. They were amazing with butter!

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RICHER BISCUIT DOUGH

2/3 Cup Milk

2 Cups Bisquick

1/4 Cup Soft Butter

Heat oven to 400 degrees. Mix together butter and bisquick. Add milk and beat 15 strokes. Knead gently and press 1/2 inch thick. Cut with a biscuit cutter and place on baking sheets. Bake 10 to 15 minutes.