Sunday Offering: Tate Farms Biscuits

A couple of weeks ago, I posted a picture of a batch of homemade biscuits Evan made. This was the beginning of our quarantine and the beginning of our homemade cooking adventures. I had so many people ask about the recipe! I wanted to do something special and fun for you guys. Something I have been wanting to do for a while but have not had time for.

And guess what? Now we have the time!!!

So I made a video… WE made a video. Evan is in it too!!! Now, I am learning. I am not a video maker. But I’m trying!

I hope you are doing ok and staying safe. I have some “deeper” words to share about all of the COVID-19 stuff but I wanted to keep this one light.

Love you, friends!

Tate Farms Biscuits

Recipe by Melissa Tate


Prep time


Cooking time




  • 2 cups all purpose flour

  • 4.5 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1.5 teaspoon sugar

  • 3/4 teaspoon salt

  • 1 stick butter, frozen

  • 3/4 cup milk

  • 1 stick butter, melted


  • Preheat oven to 450 degrees.
    In a large bowl, combine all dry ingredients with a wooden spoon or spatula. 

  • With a sharp knife, cut cold butter into 1/2 Tbsp or less pieces. Since the butter is cold, it may cut more like a grater which is fine.
    Using a pastry cutter, fork or the end of a whisk, combine the butter into the dry mixture. The mixture will be dry with little chunks of butter about the size of a pinto or lima bean.
  • Spread the mixture up the sides of the bowl, creating a well. Add half of the milk into the center of the bowl and stir, incorporating the dry mix little by little.
    Add remaining milk and carefully combine, making sure to not break down the butter completely.

  • Pour dough out onto a floured surface and shape into a square.
    Cut into 1.5 x 1.5 squares and place in cast iron pan.

  • Bake 20-25 minutes or until biscuits are golden brown.
    As soon as you remove from oven, drizzle with melted butter.
    Let cool slightly before serving.

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