Long time no see. How have you been?

Well I've been away awhile, but not without good cause. I've been making biscuits! Dozens and dozens of biscuits.

I wanted a perfect southern biscuit with a recipe easy enough for my five year old to prepare (with some supervision). The way I looked at it, if they were easy to make, I wouldn't be tempted to reach for the refrigerator biscuits (which are so disappointing when you want something homemade).

In the Midwest, biscuits were never a big deal. To be perfectly honest, I never really understood why they ever became popular.

But, much like most things, once you take the time to appreciate them, you see the genius.

Biscuits are as versatile as you want to make them. They can be crumbly or fluffy like bread. Either way, they are one thing...very quick to prepare and sinfully delicious right out of the oven. Nice and warm, nothing beats a fresh biscuit with homemade fruit preserves or pure honey. And don't forget the butter!

I have two recipes for you that are both yummy and easy as opening a can of refrigerator biscuits (well, almost as easy).

The first recipe is more of a traditional southern biscuit. It's the kind that your grandmother would have made back in 1940. It is quick enough that you can make it in the morning for breakfast or right before dinner. I've even made these for a late night snack (tonight could be one of those nights!).

So, don't be afraid to give these a whirl. I've included as many pictures as possible of the steps along the way. And...as you can see...my five year old was in the mix the whole time. They really are that easy!

A few quick tips that will make your experience better.

1) Use very fresh double acting baking powder. I prefer Clabber Girl because I like the picture on the can (just being honest).

2) The type of flour makes a world of difference. I use King Arthur Bread Flour. If you can't find King Arthur, Lily White is a good substitute. Bread flour has a smoother consistency than regular all purpose flour (which you can use in a pinch).

3) When patting out the biscuit dough, measure the thickness to be sure you aren't getting it too thin. I ruined a couple of batches trying to eyeball it.

4) Do not open the oven door while the biscuits are baking!!!

5) Always have the oven preheated before the biscuits go in. The heat in the oven creates moisture that works with the baking powder to cause the biscuit to get nice and tall. If the oven is not preheated to the correct temp or the door is not closed during the baking process, you will get rock hard hockey pucks for biscuits.

Preheat oven to 400 F.

Grease 2 cookie sheets. I grease cookie sheets with about 1 Tablespoon of Crisco shortening. The easiest way for me to grease a cookie sheet is to place a small plastic sandwich baggie on my hand and smear the shortening around to be sure everything is coated and then wipe off the excess with a paper towel.

Now for the biscuits....

Into your Kitchen Aid bowl add:

2 1/2 cups King Arthur Bread Flour

4 1/2 teaspoons double acting baking powder

2 1/4 teaspoons salt

3 Tablespoons white granulated sugar

Using the paddle attachment, combine the dry ingredients on medium speed until well mixed. This gives a sifting effect.

Add 3/4 cup Crisco shortening (I use regular flavor).

Using the paddle attachment, mix at a speed no higher than 3 until the mixture resembles cornmeal.

Now, change out the paddle attachment on the Kitchen Aid and replace with the dough hook.

At a speed of 2 (never use the dough hook at high speeds), gradually add 1 cup whole milk to the mixture.

Continue at a speed of 2 until the mixture forms a ball of dough.

Remove the ball of dough to a kneading surface (counter, wooden block, etc) and work in 1/2 c flour.

Pat the dough into a circle 3/4 inch thick. Cut into 2" round biscuits using a biscuit cutter or the bottom of a glass dipped in flour.

Transfer the biscuit circles to the greased baking sheets and bake for 14-17 minutes. Remember to not open the over during baking! Cool on a rack.