With an excess of milk in our fridge (again! :) and no time to make cheese on Saturday, Leah and I opted for making biscuits and sausage gravy for dinner, and used our all time favorite biscuit recipe. It's one of the few things that we make with all-purpose flour, but it makes the best biscuits. Light, flacky, buttery, and oh, so good! And I thought you all might like the recipe as well . . . enjoy!
Good Plain Biscuits
--2 cups all-purpose flour
--1 Tbsp. baking powder
--1/4 tsp. salt
--6 Tbsp. butter
--2/3 cup milk
Heat oven to 450 degrees. In a large bowl, combine the flour, baking powder, and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Add the milk to the flour mixture; mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times.
With a floured rolling pin, roll the dough to 1/2-inch thickness. With a floured 2-inch cutter, cut the dough into rounds. Place the biscuits 1-inch apart on an ungreased baking sheet. Pat the dough scraps together, reroll, and cut out more biscuits.
Bake the biscuits 10 to 12 minutes or until they are light brown. Yields around 10 biscuits. (As we generally need more biscuits than this, I always make two batches [the biscuits don't seem to turn out as well if the recipe is doubled.] They are so good with gravy or simply with honey or jelly on them!)