For meals, I like to prepare a main dish, vegetable/salad, and a bread. Though this doesn't always work for every meal, I feel like my meals are more balanced when I provide all three. And while those tubed-shaped biscuits may be easy and extremely fun (yet dangerous) to open, I prefer to get my hands a bit messy and spend the few extra minutes whipping up my own biscuits. And trust me, the "flaky, peelable layers" in a tube will never be as flaky and buttery as these!
Still want those tube-shaped biscuits?
This recipe is for roughly 16 biscuits. I cut it in 1/2 when I make them to save time and end up with about 7-8 BIG biscuits.
4 cups AP flour
2 Tbsp. baking powder
2 Tbsp. sugar
2 tsp. salt
6 Tbsp. cold butter, cubed
2 cups milk
Preheat oven to 425 degrees. Whisk together the dry ingredients. Cut in the cold butter until evenly distributed. Add milk gradually just until dough pulls away from the bowl. (May not use all of milk...add slowly). Turn dough out onto floured surface and knead several times until smooth. Pat or roll into 1-inch thickness. Cut biscuits and place on an ungreased baking sheet or in an ungreased baking pan. Bake until brown 13-15 minutes.