Katie Stew

A rich, simmering blend of my favorite things

It’s about to be biscuit time.


Mmmmm… Biscuits. Yum.

Easter morning I decided that I wanted to make something special for breakfast. I hadn’t had biscuits in a while, so I decided to make some from scratch. These are super easy an completely worth it.

I found a recipe from Paula Deen, and while I am not usually a big fan of hers, I figured that she is a woman who probably knows a thing or two about biscuits. Am I right or am I right?

These were flaky, buttery, and just lovely. Mine didn’t rise very high, but I think that is just because I need to buy some new baking powder. I’m pretty confident that otherwise they would have puffed up appropriately. However, it did not diminish my enjoyment and I have every confidence that next time they’ll be perfect.

Oh, and I made mine in my stand mixer and they were fine. The recipe calls for working it by hand, but no need to worry about that. Also, I don’t have a biscuit cutter and just used a water glass. That will work just fine.

Paula’s biscuits


  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk


Preheat oven to 425.

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet or baking sheet and place biscuits in pan. Bake for 12 minutes or until golden brown.


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