I can’t believe I’m actually sharing this recipe.
I mean….I love you guys, but there are some recipes that should probably stay family secrets. You know – the recipes that are so good that you kind of don’t want to tell anyone how you made it. This is one of those.
In fact, I love you all so much that I’ve made these biscuits multiple times, just so I could actually measure everything and post the recipe since I don’t usually measure the ingredients when I’m making biscuits.
Biscuits = flaky, buttery love = they need to be shared.
Since I learned how to make biscuits from watching and practicing with Biscuit Bob, my father in law, I honestly never thought I would make a batch of biscuits that impressed him.
He’s the biscuit king. Every batch he makes is different than the last, and they’re all delicious. He adds all kinds of things – vanilla, cinnamon, jam, ground nuts. You name it, he’s probably baked it.
But when I made these the first time and they were visiting, they turned out so well that even I was shocked. Mostly because I had no butter in the house. So I had to improvise and see what I could use to make biscuits when there is no butter.
Lesson from the no-butter-in-the-house batch: cream biscuits are even better than regular biscuits made with butter. I can’t believe I’m actually saying that, but it’s true in our kitchen. We love buttermilk biscuits and scones and everything else in that flaky family, but these biscuits….they’re on a level of their own.
Next time you want to make biscuits, do yourself a favor and leave the butter in the fridge. Just forget about it.
These are so easy to pull together – there’s no cutting the butter into the flour at all. It’s just mixing everything together, stamping them out, and waiting through 12 long minutes until you can pull the piping biscuits out of the oven and onto your plate.
I have an ongoing partnership with Dixie Crystals. All recipes and opinions are my own, as always.