Country Biscuits (recipe from On Cooking, a text of culinary fundamentals)

They are usually cut in circles,  but it was VALENTINE'S

This recipe is from my school book, no changes whatsoever, because for my taste it is really perfect. My notes for you, when baking always preheat the oven. To cut-in, means to reduce the butter into smaller pieces, not to completely disappear them, because your final product depends on those little pieces of butter to be flaky and moist. When arranging the biscuits in the sheet pan, allow their sides to touch, this will spring the biscuit up, during baking. When the biscuits are done and still hot, brush them with butter, it will help to keep the moisture and to make the look shiny.


40 oz flour
3 tsp salt
2 oz sugar
2 oz baking powder
14 oz unsalted butter
24 oz whole milk


1. Sift the dry ingredients together, making sure they are blended thoroughly.

2. Cut in the butter. The mixture should look mealy; do not over mix.

3. Add the milk and stir, combining only until the mixture holds together.

4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading motions.

5. Roll out the dough to a thickness of 1/2 inch. Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.

6. Bake at 425*F until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7. Remove the biscuits to a wire rack to cool.

Have Fun Cooking and Enjoy

The perfect way to eat biscuits, GRAVY !!!!


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