Biscuits

 We made these for Groundhogs Day 2026.  They turned out great!  Abagail made the biscuits I made the gravy.

https://sugarspunrun.com/easy-homemade-biscuits/

Ingredients

• ▢2 cups all-purpose flour (250g)
• ▢1 Tablespoon baking powder
• ▢1 Tablespoon granulated sugar
• ▢1 teaspoon salt
• ▢6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
• ▢¾ cup whole buttermilk¹ (177ml) (we had 1%)

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  2 cups all-purpose flour,1 Tablespoon baking powder,1 Tablespoon granulated sugar,1 teaspoon salt
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
  6 Tablespoons unsalted butter
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  ¾ cup whole milk¹
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

FLAKY BUTTERMILK BISCUITS

FLAKY BISCUITS
This link gives some really good tips.  These turned out pretty good for me.  I should have got the butter smaller.  Next time I will try food processor.  Cooked in round stoneware - worked perfect!  Made 8 biscuits using glass cup.

http://sallysbakingaddiction.com/2017/03/24/flaky-buttermilk-biscuits/

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled¹
• 2 Tablespoons baking powder (yes, Tablespoons!)
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, very cold and cubed²
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons honey
• optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
3. Turn the dough out onto a work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
4. Gently roll the dough out with a rolling pin until it's 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 12-14 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Make-ahead tip: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.

1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
2. While you're placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.

GLAZED PEACH SCONES

GLAZED PEACH SCONES
http://honestcooking.com/glazed-peach-scones/
These are seriously the best scones ever!  I might even like them better the pumpkin ones.  Kylan was over and had one - he even liked them.

2 cups plus 2 T flour

• ⅓ cup brown sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed and cold
• 1 egg
• ¼ cup heavy whipping cream, plus more for brushing
• ¼ cup sour cream
• 2 tsp vanilla extract
• ½ cup fresh peaches, diced

Vanilla Glaze

• ½ cup powdered sugar
• 1 Tbsp vanilla extract
• 1-3 Tbsp heavy whipping cream

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk that's about a ½" thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
6. Bake for 16-18 minutes, or just until golden brown. Allow to cool.

Glaze

1. Whisk together powdered sugar, vanilla extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!