Dixie’s Sky-high Biscuits
This past weekend at my house was… let’s just say interesting. We’ll leave it at that for now… But I woke up on Saturday morning and was hungry. Mark asked if wanted his sausage/tatortot thing and I told him I was thinking either waffles, pancakes, or biscuits and gravy. He chose Biscuits and Gravy. So I hopped out of bed and went and made biscuits and gravy… all from scratch.
A few years ago I set out to figure out how to make biscuits. I burned more batches than I care to share, until I found these. They are big, buttery, thick, flakey, everything you could want in a biscuit. While I was on my quest, a blog friend suggested to melt butter in a cast iron skillet and bake the biscuits in the melted butter in a warm cast iron skillet to get a nice crusty, buttery bottom, and since then my life has been forever changed.
If you want a biscuit that is life changing, try these. And if you don’t, well, still try them anyway. Sunday morning I made biscuits again because they are so quick and easy to whip up and we ate them with jelly because I didn’t have any sausage left over for gravy again.
Dixie’s Sky-high biscuits (adapted from Delightful Country Cookin’)
- 3 Cups all-purpose flour
- 4 1/2 tsp baking powder
- 3/4 tsp cream of tartar
- 2 Tbsp sugar
- 1/2 tsp salt
- 3/4 cup butter + 2 tbsp, separated
- 1 egg, beaten
- 1 cup milk
