Kentucky Biscuits Recipe 5/5 Spoons

So once again, I decided to make these at like midnight last night. I always have a hankering to bake in the middle of the night. I will say that when I wake up in the morning with fresh biscuits it really starts your day off right.



(photo courtesy of TheLitterbox101 at allrecipes.com)

I honestly don't have much to say about these biscuits besides praising them highly. The only thing I changed is putting 1/2 t. of kosher salt instead of a dash. At first I thought they weren't salty enough (I used unsalted butter) but this morning when they were at room temp, I thought they had the best flavor. So if you can stand letting them come to room temp, you won't be sorry. The biscuit is super easy to make (about 30 minutes total mixing and baking) and it is so tender on the inside and crispy on the outside.

You could easily make these vegan by using about 1/2 - 1 t. of vinegar or lemon juice and filling it up to 3/4 c. with soymilk and Earth Balance for a butter substitute. I haven't tried it because it is hard to find Earth Balance sticks here unless it is at Whole Foods. If any one of my vegan friends/readers make these, please let me know. I would be curious to know how they turn out.

I give this recipe:

5/5 Spoons!

You will hear from me soon with the Buttermilk Lemon Bars I mentioned in the previous post. Obviously at this point I'm trying to use up the rest of the buttermilk in my fridge, haha. I hope they are worth the wait!