Mrs. Irish's, Glory Bun wearin', Holy Ghost proclaimin', Foot Washin', little ol' Mama Willene is staying with us for a couple of days and I know you find this hard to believe but she loves my cookin'. So this morning I decided to surprise her with some homemade biscuits. I've been wanting to make some for a while and instead of going with my tried and true recipe I made SBS's and they turned out great!

Mrs. Irish made some sausage gravy and some scrambled eggs to go with it. I used whole milk instead of the gay ass almond milk and I brushed the tops with butter after I pulled them out. SBS didn't say how long to cook them, but mine went about 20 minutes at 450.

I grated the butter, and I shoudl have gone with butter that was frozen and not just in the freezer for a few minutes. I used a fork to cut in the butter and I only folded them a few times. They were super hearty and were amazingly flaky. I'm going to add a little more salt next time. But that recipe is spot on.

I'm going to make a Chicken pot pie or a beef pot pie and top it with those biscuits soon. The butter is the key ingredient. Mine made 9 biscuits, so there was a quarter stick of better in each biscuit.

Thanks for the recipe dude! Willene approves!

Heck yeah! Glad you liked em.

Got a link to the original recipe? Those look fine

http://www.aldeer.com/forum/ubbthreads.php?ubb=showflat&Number=2965289#

You may want to make the few changes I made. I'm going with buttermilk next time and I'm going to freeze the butter so it grates better. For the biscuits to be light and flaky the butter needs to be ice cold and hard when you grate it and it needs to stay cold throughout the "cutting in" process. You can use a special tool to do this called a pastry cutter or you can use a fork like I did and my granny before me. But cold butter is the key.

I made them this morning too. I halved the recipe and subbed in buttermilk. I added 1/2 a teaspoon of sugar too. They were very good.