Teeny Milk Biscuits

Years and years ago I remember reading about this place in the South that made legendary biscuits. I remember reading in the article that the key to the biscuits was a specific type of flour… White Lily. Anyway, I recently dug up the recipe online, and in a strike of luck I just happened to have milk in my refrigerator when the mood struck me to make these biscuits.


I have been trying to cut down on the wheat in my life, but I do have a soft spot for fluffy biscuits. I especially like my biscuits slathered in good butter and tart jam. Since the presence of milk is rare in my refrigerator, it was even more auspicious that I happened to have a tablespoon of peach apricot jam and extra Kerrygold butter to smother my little biscuits with.

Teeny Milk Biscuits (adapted from the Carriage House Recipe)

  • 2 cups of White Lily flour (I’m sure you can use all purpose here, but you may need a bit more milk)
  • 4 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 tablespoons of sugar
  • 5 tablespoons of good quality butter, popped in the freezer for 15 minutes
  • 3/4 cups of milk (more as needed)
  1. Combine flour, baking powder, salt, and sugar in a mixing bowl
  2. Dip your chunk of butter into the flour mixture and grate it into the flour mixture, dipping as you go to prevent sticking to the grater
  3. With a whisk, stir the mixture together and pop the whisk up and down until the grated butter and flour resembles coarse crumbles.
  4. Add 1/4 cup of milk at a time, until the dough is combined into a soft dough. Add a tablespoon or two more to achieve the proper consistency. Your dough should be cohesive, but soft and sticky
  5. On a well-floured surface roll out the dough. Fold into third and roll out until 1/4 to 1/2 inch thickness is achieved.
  6. Cut with a small round biscuit cutter. I used a 1 1/2 inch diameter one for perfectly petite biscuits.
  7. Place on a parchment covered sheet and brush the tops with another tablespoon or so of milk.
  8. Bake at 400F for 15 -20 minutes until perfectly golden brown
  9. Serve immediately with butter and jam.
  10. These keep well in a sealed container for up to 1 week, be sure to let them regain their crisp with a quick visit back in the oven for 10 minutes at 400F.

I imagine these biscuits would also be perfectly delicious in a more savory application – scale back the sugar and throw in a little cheese and spice for a savory biscuit! Let me know how yours turn out!!


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