The Best Biscuit Recipe Ever
As I'm typing this, I'm watching the clouds roll in for what's predicted to be a "really big snow storm." Come on Mother Nature. I love snow just as much as the next person, but ski season is officially over (as of this past weekend) and therefore you must go away too. It's time for sunshine and flowy dresses. But since the weather apparently doesn't agree, I decided to throw on an apron, crank up some rap music and bake. (In case you weren't aware, baked goods love rap. It's like plants and classical music. Just trust me on this. You put on Bach and your biscuits will be flat. You sing "Baby Got Back" to them and they'll plump up. Okay, I'm kidding, but at least you'll be less guilty about downing your goods after dancing around for an hour to some old school tunes.)
So back to the biscuits. I mean business when it comes to biscuits. Don't give me some dry, flat thing and say it's a biscuit. If they aren't puffed up, delicate, and filled with enough butter to give you a heart attack, it's not a biscuit. It's sad breakfast bread and you might as well have made dry toast. Of course, seeing as we now live a mile above sea level, I wasn't exactly sure how my biscuits would work up here. But, a friend gave us homemade jam for a housewarming gift and I refused to let it go to waste on some dry toast. (It's good jam, people. It deserves good bread.) Plus I had lavender that I really wanted to cook with so I figured I'd try my hand at buttery, lavender biscuits.
And ohmygod they were so good. Like, freeze some so you can eat them every morning good. So yea. Let's get to those.
Do what this photo says. If you can't read my handwriting, let me know and I'll walk you through it. If your dough seems really dry, add some more milk. (Outkast's"Ms. Jackson" came on right about now so I'm not really sure how much extra I put in. Let's guestimate 2 tablespoons give or take 1/4 cup. It needs to form a ball, not be a crumbly mess.)
Flatten the dough out on a floured surface and cut out your biscuits. Technically, you're supposed to use a drinking glass "so the edges don't smush together and they really rise" but I think that's a little nit picky. Plus, I like my simple round cookie cutter.
Put them on a parchment lined baking sheet and bake for 12-15 minutes. Mine were done in 13.
Pull them out and try not to burn yourself as you devour them. (They are best hot out of the oven, so freeze whatever you're not going to eat right away and just add 2ish minutes to the baking time.)
