I love biscuits, with butter and honey, with butter, with jam, dipped in soup – pretty much any which way – they are delicious!!d I needed something to go with the sweet potato soup and found this recipe in a family cookbook. I did make them thinner than normal – but that was intentional – we couldn’t cut them in half, but that worked for the soup and dipping in our egg yolks during breakfast!
Biscuits (Out of the kitchen comes the tune…Irish Proverb)
2 cups flour
3 tsp baking powder
1/2 tsp sea salt
1/4 cup coconut oil
2/3 – 3/4 cup whole milk
1. In a glass bowl combine the flour, baking powder and salt.
2. Cut the coconut oil into the dry ingredients.
3. Make a well and add the milk all at once and stir quickly with fork until dough ball forms. I had to add a little bit more milk, 1 tablespoon at a time.
4. Turn dough out onto a floured work space and knead the dough.
5. Preheat the oven to 450 degrees.
6. Roll the dough out to about 1/2 inch thick (I rolled out to about 1/4″ thick).
7. Cut into circles with a cutter (I could not find mine – think it was already packed so I used a glass jar and a canning jar ring).
8. Bake on an un-greased baking sheet for about 12 – 15 minutes or until they a lightly browned.
Enjoy – they will go fast. These were gone in about 24 hours!