Sunday Biscuits
Fluffy, buttery biscuits with a hint of salt and a crispy crust, perfect for breakfast or a comforting snack, suitable for family gatherings or weekend brunch.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Sift flour, salt, and baking powder together three times for a finer texture.
- Add cooking oil and milk to the dry ingredients.
- Knead the dough 5 to 6 times.
- Roll out the dough on a floured surface and cut with a round cutter.
- Pour about 3 tablespoons of oil into the bottom of a pan.
- Place the biscuits in the pan, no room between them, and bake for 15 to 20 minutes.
- Serve warm with butter and honey.
Tips & Substitutions
For lighter and fluffier biscuits, ensure you sift the dry ingredients thoroughly, as suggested in the recipe. If you're out of cooking oil, melted butter or shortening can be used as a substitute. For a savory twist, consider adding shredded cheese or herbs to the dough, which pairs beautifully with Judy's Scalloped Corn.
Serving Suggestions
These biscuits are best served warm, slathered with butter and honey for a delightful treat. They make a great side for breakfast alongside eggs or can be enjoyed with soups and stews. For a sweet twist, serve with fruit preserves or alongside Frozen Lemon Pies for dessert.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Biscuits contains roughly 62 calories, with 1g protein, 12g carbohydrates, and 1g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1135mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the biscuit dough in advance. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, roll it out and cut the biscuits as directed. Adjust baking time slightly if the dough is cold.
What can I use instead of milk?
If you're looking for a non-dairy alternative, almond milk or soy milk can work well in this recipe. For a richer flavor, consider using buttermilk, which will also help create a tender texture in the biscuits.
Why are my biscuits not rising?
If your biscuits aren't rising, it may be due to old baking powder that has lost its potency. Always check the expiration date and ensure you’re using fresh ingredients. Additionally, avoid overworking the dough, as this can lead to denser biscuits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).