Posted by Megan Cash

savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.

It's official. Your grandmother's recipe is always the best, and this is my Ma-Ma's recipe for the most heavenly biscuits known to man. (Made especially this week because it was her birthday. )
This recipe makes about 24 mini biscuits.
The dough takes an hour to chill. (You were warned.)


  • 1/4 cup warm water
  • 1 (.25oz) packet yeast, rapid-rise
  • 2 cups all-purpose flour, plus more for kneading 
  • 1 tsp salt
  • 1/8 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup salted butter, cold
  • 1 cup milk
  • 1 tsp vinegar
  • melted butter (optional)
  • jam ( this really optional?)


1. Dissolve the yeast and sugar into the warm water and let sit for 5 minutes or until foamy. In a separate cup, add the vinegar to the milk and set aside. (You can be normal and use buttermilk, but I never have buttermilk...)

2. Combine all dry ingredients in a large bowl and mix together. Cut in butter with a pastry blender until the mixture looks crumbly... think corn meal texture.  (If you don't have a pastry blender, the whisk attachment of a stand mixer or a hand-whisk would be your next best choice.)


3. Add yeast mixture and buttermilk to the dry ingredients, and stir until just combined. Cover and chill for 1 hour (or overnight if you're prepping for the breakfast squad.)

4. Preheat oven to 450 degrees, and grease your baking sheet.

5. Turn the dough out onto a heavily floured surface, and knead just a few times until your dough is smooth. Roll out to a 1/2 inch thickness (I don't own a rolling pin... so I use a glass.) and cut our little biscuits with your biscuit cutter.

*I always have to break out some of our fox and acorn cookie cutters because they are so cute! But also made some standard round biscuits because that's the responsible adult thing to do, or so I've been told.


6. Place your biscuits on the prepped baking sheet and brush the tops lightly with melted butter. Bake until golden brown - my biscuits were small (about 1.5" diameter) so it took about 7 minutes. If you're biscuit cutter is larger, add a few minutes to your baking time.


My Mom always makes this stuff called "biscuit dip." I get funny looks when I make it (especially in restaurants?) ... but it's easy, delicious, and kind of brilliant.

1. Take just about 1/4 of a tablespoon of butter and a tablespoon of your favorite jam (or honey, though my Mom's favorite is this stuff called Golden Eagle Syrup that I cannot stand.)

2. Mix together with a fork. This will distribute little flecks of butter in your jam and make it the perfect consistency to for dipping warm biscuits into. Enjoy!


Frozen biscuits: If you have leftover dough, cut out more biscuits and freeze in a single layer on a baking pan or plate. After they're frozen solid, toss them in a ziplock freezer bag with the date and you can have fresh Angel Biscuits for up to three months! No need to thaw, toss frozen biscuits straight onto your greased baking sheet and add a minute or two to your baking time. 


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