Bet You Can’t Eat Just One Of These Biscuits

Today I’m transformed into a young girl skipping around singing the famous Ella Fitzgerald song “A tisket, a tasket, a brown and yellow basket…” (filled with my fabulous biscuits). Natalie Cole modernized this song as a tribute to Ella many years later.

So truth here, I can’t skip anymore (bum knee) and this song has nothing to do with biscuits, but it just seemed like a good song to sing while making these biscuits. (Aren’t you glad you don’t reside in my head where all this weird stuff pops up? I can’t say it is exactly a side-effect of the pandemic.)

Back to the biscuits. There are only three ingredients (flour, milk, and butter) in this simple-to-make recipe. So let’s get started!

It’s important to work with cold butter so that it mixes with the flour to create crumbles.

I made smaller biscuits than the average size. I like smaller biscuits to use with a variety of dishes. 

Cut and ready to cook!

These biscuits had a nice puff to them. 

Look at the layers of deliciousness. 

Topped with my homemade strawberry jam is yummy.  These biscuits are a great addition to any meal, breakfast (with jelly or gravy), lunch (with salads or soups), dinner (to sop up the juices of roasts), or dessert (topped with fruit and whip cream).

Bet You Can't Eat Just One Of These Biscuits

Yields 12-16 biscuits

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  • 2 cups self-rising flour
  • 2 tablespoons cold butter, cut into small pieces
  • 2/3 cup milk


  1. PREP: preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Mix flour and butter, working until crumbles are the size of peas.
  3. Add milk a little at a time and stir together until the dough holds together. (may need to add a bit more milk.)
  4. Flour a clean surface and add dough to knead, folding it over on itself several times. Add more flour if needed to prevent sticking.
  5. Roll dough out to about 1/2" thick. Cut biscuits with a round 2" cutter. (TIP: dip the cutter into flour between cuts to keep from sticking). Reshape scraps to use all dough.
  6. Place biscuits on baking sheet about 1" apart. If you want soft side biscuits the place barely toughing.
  7. Bake for 12-15 minutes or until lightly browned.
  8. Serve hot. Leftovers can be kept in an airtight container for several days. Also can be frozen.

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