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Marguerite's Biscuits

  • 2 1/2 c. sifted all-purpose flour
  • 1 T. sugar
  • 1 T. plus 1/2 tsp. baking powder
  • 11/2 tsp. salt
  • 5 T. unsalted butter, cut into small chunks 1 c. buttermilk plus 1/4 c. milk
  • (or use 1 c. milk total)

Combine dry ingredients in a mixing bowl. Add butter in chunks, and cut in with a pastry blender until consistency of coarse meal. Add buttermilk and milk, mixing gently with a spatula until dough just clings together. Turn dough out onto a floured surface, and roll over to coat with flour. Knead until dough is mixed and slightly elastic, about 10 times. Roll dough to 1/2-inch thickness. Cut with a biscuit cutter, place biscuits in an ungreased pan, and bake at 400º for 15 to 20 minutes. Yield: 10 to 12 biscuits.

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