Saturday Morning Biscuits


With Fall just around the corner, I’ve found myself craving fresh baked biscuits to enjoy on Saturday mornings when the air is cool and crisp. After looking at a few biscuit recipes online, I’ve tinkered with my own recipe that I think you will love! It’s simple, tasty and hubby-approved! Try these biscuits out the next time you want to whip up something warm and delicious for your loved ones – or even just for you (I ain’t judgin’). Enjoy! 

INGREDIENTS:

-1 Cup of Flour (You’ll need an additional 1/4-1/2 cup later when mixing) 

-1 Cup of Hungry Jack Complete (Just add water!) Pancake and Waffle Mix 

-4 Tsp of Baking Powder

-1 Tbsp of Sugar

-1/2 Tsp of Salt 

-1/4 Tsp of Baking Soda

-1 Cup of Unsweetened Almond Milk

-4 Tbsp of Cold Butter (Sliced into small pieces) 

DIRECTIONS:

Preheat oven to 450. In a large mixing bowl, combine flour, pancake mix, salt, baking soda, baking powder and sugar. Mix very well. With your hands, mix the slices of butter into the bowl, making sure the butter is evenly dispersed and blended well with the mix. Add the almond milk and stir gently. Add 1/4 cup of flour to the mix and try to form the dough. If it’s still too wet or sticky, add another 1/4 cup. Once dough is just slightly sticky but able to be transferred, transfer it to a well-floured surface. Pat it down with your hands and fold it over itself 3 to 4 times. Gently press the dough down until it’s about 1/2 to 3/4 of an inch think. With a large biscuit cutter (or a large container lid – whatever you can find), press down over dough and spin tightly until all the edges are cleanly-cut. Repeat this process until you only have scraps of dough, then form the dough into a ball and fold it over itself again, pat down, and cut more biscuits. Place each biscuit onto an ungreased cookie sheet. Bake for 11-13 minutes or until the tops are golden. Serve with butter or jam, if desired. 

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