Making homemade biscuits is becoming a lost art. Biscuit mix and frozen biscuits are an easy out to what many cook’s think is too complicated. But these rustic sweet biscuits are not really that difficult and most typical kitchens will have the ingredients on hand.

I learned to make biscuits in my grandmother’s kitchen. “Maw Maw” used to say that you can’t make good biscuits if you don’t touch the dough with your hands. Those words were heaven to a 5-year-old’s ears! Play with your food? Yes!

But good biscuits need a light touch, and overworking the dough is the biggest mistake you can make. So folding the flour mixture into the well of liquid just until a soft lump of dough begins to form is the trick. No kneading is required -- for these rustic biscuits all you need is a light pat down with a sprinkle of flour. Use a large chef’s knife to cut the dough into rough squares and gently lift them onto an aluminum baking sheet. (We like Doughmakers ® with the unique pebble texture.)

These biscuits are great with everything from a savory beef stew or a mild vegetable soup. Of course they are delicious alongside just about any country breakfast. Just be sure to serve them with lots of extra butter and fruit preserves. MMMmmm!