Biscuits

Gage LOVES biscuits. Every time we go to Cracker Barrel for breakfast he orders them- and he's very particular about how he eats them. He eats one with butter and one with jam- but he puts the butter or jam on top, not in the middle. He's always happy when I make biscuits at home. These are quick and tender and yummy.

2 1/2 Cups Self Rising Flour - Make certain that it is Self Rising Flour! 
2 teaspoons of Sugar
1/2 cup of Butter - Cold, cut into pieces
3/4 to 1 cup (or more) of milk


Preheat your oven to 450F

Stir together your dry ingredients in a mixing bowl:
2 1/2 cups Self Rising Flour
2 Teaspoons of Sugar

Using pastry blender or fork, cut in  1/2 cup butter until mixture is crumbly

Stir in 3/4 to 1 cup of Buttermilk until dough leaves side of bowl.   If dough is dry, add buttermilk a teaspoon at a time until it looks right.  

Gently roll out your dough on a lightly floured surface. Cut biscuits into 1.5 inch (or whatever size you want) circles and place them on a cookie sheet.

When the oven is at temperature, put the cookie sheet with the approximately 10 to 12 biscuits into the oven at 450. Bake 10 minutes of until golden brown. 

Freeze leftover biscuits.