On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Sweet and Savory Homemade Biscuits

 
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  • 1½ cup all-purpose flour

  • 2 tbsp sugar + more for sprinkling

  • 2 tsp baking powder

  • ¼ tsp cream of tartar

  • 8 tbsp unsalted butter (cut into small cubes)

  • ⅓ cup heavy cream, chilled

  • ½ large beaten egg

  • 1 tbsp unsalted butter, melted

Growing up in a Southern home, there are few things that scream “country breakfast” quite as loudly (and deliciously) as homemade biscuits. Feared for their difficulty to master, authentic southern homemade biscuits are an unrivaled art form. That’s where our easy-to-execute recipe for the most amazing savory and sweet breakfast treat comes in–you didn’t hear it here, but they just might be better than your mama’s!

Preheat oven to 350ºF and line a baking sheet with parchment paper.

Whisk flour, 2 tbsp of sugar, baking powder, and cream of tartar in a large bowl. Mix in butter until it creates little “peas.” Stir in cream and egg.

Quickly combine the dough with your hands. Lightly flour a working surface and turn the dough out, kneading for about 2 minutes.

Divide the dough into 6 even rounds and place on baking sheet. Brush the tops with melted butter and sprinkle them with sugar.

Bake for 20 minutes or until golden. Remove from oven and let cool for 10 minutes before serving.

 
 
TableOn Sunday