Makes 12 2 ½” biscuits
This is a recipe for fluffy biscuits, not flakey. They are best straight out of the oven with butter or jam. Always make extra, they are great split, buttered, and griddled for breakfast sandwiches. We use a food processor to mix the butter and flour. You can use your hands or a fork but using the food processor helps to keep the butter cold which will help make tender biscuits (and it is much faster & more uniform).
Equipment
- food processor
- 2 ½” round biscuit cutter