Rolled Biscuits + Grandboo Help = Delish

I love a recipe that can bring grand/parents and kids/grands together in the kitchen. These biscuits are worth making and can hold everything from turkey slices to peanut butter and jelly, and maybe some cream gravy for the grownups.

Aren’t they magnificent?

How To: Rolled Biscuits of Your Dreams

The absolute trick to these unforgettable layers of yum is DO NOT OVER-MIX THE DOUGH.  You’re gonna wanna.  You’re gonna see the unincorporated butter and think you must mix just a little bit more.  DON’T DO IT!

Use a light hand, baby.

Rolled Biscuits

Yield: Makes 20 2-inch biscuits (don’t believe it – go ahead and double this bad boy)


2 cups all purpose flour

2 1/2 tsp baking powder

1/2 to 3/4 tsp salt

3/4 cup of milk

5-6 tbsp cold butter


Position a rack in the center of the oven.

Preheat the oven to 450°.

Have a large ungreased baking sheet ready.

Whisk flour, baking powder and salt thoroughly into a large bowl.

Drop in 5-6 tbsp cold unsalted butter, cut into pieces. ( I use all of 6 tbsp) (#1)

Cut in the butter with a pastry blender ( I use a large fork…easier to handle), tossing the pieces with the flour mixture to coat and separate them as you work.

For biscuits with crunchy edges and a flaky, layered, texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs.

For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour.

Add all at once: 3/4 cup of milk and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened.

With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

To shape round biscuits: Transfer the dough to a lightly floured surface. ( I use a silicone mat for ease) With a lightly floured rolling pin, or your fingers, roll out or pat the dough until 1/2 inch thick.

Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly. You can re-roll the scraps and cut additional biscuits, but be forewarned, they are never as tender as the first cut.

At this point you can freeze the biscuit rounds, if you’d like.

For browner tops, you can brush the biscuit tops with milk or melted butter.

Place the biscuits on a baking sheet at least 1 inch apart for biscuits with crusty sides or close together for biscuits that are joined and remain soft on the sides.

Bake until the biscuits are golden brown on the top and a deeper golden brown on the bottom, 10-12 minutes.

Serve hot (#2)


#1) Why cold butter? The most important reason is that the relatively large particles of cold butter leave air pockets when they melt during baking. The result? A flaky, not crumbly, final product.

#2) …under a river of cream gravy. Or slathered with butter and jam. Or dipped in honey.

From: The Joy of Cooking

Rolled Biscuits

I like to make these, one drool-worthy batch at a time.

Happy Baking!

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
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  1. Biscuits are my weakness and you can tell this by the cute dimples on my booty 😉 This picture is so beautiful. I can tell that this biscuit is my kind of biscuit, I just hope I can pull it off as good as you.

  2. OMG! I love biscuits covered with cream gravy! I will definitely be making these – maybe for dinner tonight? Yum!

  3. Could I use margarine


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