Biscuits in Bed

Unfortunately, Mississippi State University was not allowed a snowless snowday. If there wasn’t a Spanish quiz for me this morning you better believe I would’ve stayed cuddled up with my stuffed dog all morning (no shame). However, I had to bundle up and convince myself driving to school and walking to class was completely mandatory. Luckily, I got home at 9 o’clock. It would’ve been a shame not to make breakfast (duh).

You do know I am obsessed with breakfast, what you may not know is I am more obsessed with the flakey goodness of biscuits. I strive to one day make biscuits as well as my grandma did when I was a little girl. My first attempt, they didn’t rise well or something, I can’t remember; all I know is that I wasn’t satisfied.

I also have an obsession with almond milk and feel it is an injustice not to use its creamy, dairy-free yumminess whilst baking. So I found the perfect recipe for almond milk biscuits. Huzzah!

You start off by adding the dry ingredients, simple enough, right? Next, add the shortening. Wait… Don’t have shortening? No problem. Just use a stick of butter. I prefer non-salted. I ran into another obstacle: no pastry cutters. Alas, I used a butter knife and cut the butter into pea-sized pieces. Of course you do not have to go to that extreme, just cube the butter into small pieces and you’ll be just fine.


Mixing the butter with the dry ingredients is very important; do not mix TOO much, just the right amount. I use my rubber spatula and fold over the ingredients onto itself so all of the butter is covered. It’ll look dry and flaky, and then add the milk.

Now all of the ingredients are in the bowl. Go ahead and flour the counter top, we’ll use that in just a second. Back to the bowl: continue to fold until everything is moist. Make sure not to over mix. Scoop the mixture on to the floured countertop and flour your hands. It can get a little sticky so just keep flouring your hands. Knead the dough about twenty times. Flatten out until the dough is about an inch thick.

Now, go grab a jar to use for cutting out the biscuits. Place firm pressure on the jar so it cuts through the dough all the way, but don’t twist the jar – it’ll seal the dough and it won’t rise in the oven.


My mixture makes exactly 6 biscuits. Place an inch apart in a greased pan and pop those babies in the oven at 400 degrees for 15 minutes. BAM.


This recipe makes an ideal biscuit, in my opinion. I will definitely use this whenever I have a chance to whip up some of these babies. My grandma would’ve totally approved, too. 🙂



2 cups of flour
1 tbs baking powder
1 tsp salt
1 tbs sugar
1 stick of butter (or ½ cup shortening)
¾ cup vanilla almond milk


Mix all dry ingredients: flour, salt, baking powder, and sugar. Add small cubes of butter (or shortening). Mix together until butter is completely covered. Remember, folding over mixing.

Next, add almond milk to the mixture and mix (fold) until everything is moist (don’t over mix).

Scoop dough onto floured counter, flour your hands, and knead about twenty times. If the mixture is sticky, just add more flour to your hands.

Flatten your dough so it is about an inch thick, cut out biscuits with jar (remember, don’t twist the jar!).

Place the biscuit cutouts about an inch apart on a greased baking pan.

Bake for 15-17 minutes at 400 degrees!


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