Down Home Biscuits
Prep time
Cook time
Total time
This biscuit recipe reminds me of my grandmothers, both of whom made wonderful fluffy biscuits. My daughter enjoys making it, too.
Recipe type: Bread
Serves: 8-10 biscuits
  • 2 cups flour (Fairhaven Organic Flours, Burlington)
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter (3/4 stick) (Breckinridge Farm, Everson)
  • ¾ cup milk (Edaleen Dairy, Lynden)
  • 1 teaspoon honey (Guilmette's Busy Bees, Everson)
  1. Preheat oven to 425 degrees.
  2. Lightly grease a cookie sheet, or cover it with parchment paper.
  3. Whisk together flour, salt and baking powder. Sift mixture into a mixing bowl.
  4. Cut in butter using pastry cutter or two knives until mixture looks crumbly.
  5. In a measuring cup, pour milk and add honey. Stir to dissolve the honey. Pour into dry ingredients and stir only until mixture begins to hold together as a dough.
  6. Knead the dough five or six times on a floured surface. Roll out to ½- or ¾-inch thick, depending on how thick you like your biscuits. Use a round cutter or inverted glass to cut biscuits.
  7. Place on prepared cookie sheet and bake for 10-12 minutes, or until lightly browned. Cool on a rack.
Recipe by Whatcom Locavore at