Fluffy Biscuits: A Cozy Family Tradition with a Flare of Homemade Magic
Biscuits have always held a special place in my heart. Growing up, they were the perfect pairing for hearty stews on those chilly evenings, a staple in our family home. I can still remember the store-bought box mix my mom would pull out, and somehow, I became the one who made the biscuits. Maybe it was the rhythm of cutting in the butter or the anticipation of those warm, fluffy bites with a spoonful of stew that drew me in. Either way, biscuits became my thing early on.
Fast forward to adulthood, and my love for biscuits hasn’t wavered. In fact, it’s deepened. The minute I feel that first crisp morning breeze, my mind goes straight to a pot of stew simmering on the stove, waiting for a batch of warm, golden biscuits to complete the meal. There’s something about gathering around the dinner table, everyone dipping their biscuits into the stew, that creates a sense of camaraderie—like we’re all warming up from the inside out.
When I became a mom, I knew I wanted to carry on the tradition of biscuits and stew, but I also wanted to leave behind the chemicals and additives from those old box mixes. So, about three years ago, I set out to perfect my own biscuit recipe—something clean, simple, and comforting. After a lot of trial and error (and a few flat biscuits that I’ll never forget!), I landed on this recipe. And let me tell you, I haven’t looked back since. These biscuits are now a staple in my home, bringing that same warmth and togetherness to my family that I grew up with.
So, here’s the recipe. It’s easy, quick, and best of all, made with ingredients I can feel good about serving my kids. And yes, they still disappear just as fast as they did when I was a kid!
Ingredients:
3 cups all-purpose flour
5 teaspoons baking powder
1 ½ teaspoons pink sea salt
½ teaspoons cream of tartar
½ cup cold butter, cubed
1 ½ cups milk (I use our farm's raw goat’s milk, but any whole milk will do!)
Instructions:
Preheat the Oven: Heat your oven to 425°F. Let’s get these biscuits ready for that hot stew!
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar. No sifting here—I’m a busy mom, after all.
Cut in the Butter: Use a pastry cutter to work the cold butter into the dry mixture. The butter should stay cold for those flaky layers we all love, so keep cutting until you’ve got pea-sized crumbs.
Add the Milk: Pour in the milk and stir just until combined. Don’t overmix—you want to keep things light and fluffy.
Shape the Dough: Turn the dough onto a floured surface and knead it just a couple of times. Roll it out to about ½-inch thick.
Cut the Biscuits: I use a canning lid or glass to cut my biscuits—no need for fancy cutters. Press straight down without twisting so your biscuits rise beautifully.
Bake: Place the biscuits on an ungreased baking sheet and bake for 10-12 minutes, until they’re golden and ready for dipping.
Serve: Pull them out, serve warm, and watch them disappear as quickly as you put them on the table!
There’s something truly special about a meal that brings people together, and for me, stew and biscuits have always been that meal. These biscuits are a simple joy, made from scratch with ingredients I trust. From the busy kitchen at Oak Creek Family Farm to your own table, I hope these biscuits bring a little bit of warmth and togetherness to your home, just like they do for mine.
Happy baking from Jess and the Garcia crew!