In a large bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk egg and 2/3 cup milk; stir into flour mixture just until moistened. Turn onto a floured surface; knead 10 times.
Pat or roll out to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a greased cast-iron or other ovenproof skillet. Brush tops with remaining milk. Bake at 425° until golden brown, 12-15 minutes. Serve warm.
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