December 26, 2009
Posted by Temma
All of the holidays requiring gifts and distant travels are over for the time being, and I'm back with a new recipe: biscuits.
I managed to convince myself that fresh out of the oven biscuits were only meant for people who were willing to mix up batches of floury doughy goodness before getting down to the business of cooking the main portion of the meal, or those with an impeccable sense of kitchen timing. Luckily for me, I recently discovered that I could freeze batches of pre-cut biscuits and just pull out one or two when I wanted. I'm still working on the "timing" part of it, unfortunately.
Like many of my grandmother's recipes, this is super simple. The hardest part of making these was trying to decide what size glass I should use to cut the biscuits out of the rolled dough. I ended up settling on some wide mouth shot glasses, which seemed cute at the time. In retrospect, I probably should have used my sweet Return of the Jedi glasses, since they have a slightly wider diameter, but now I know for future batches. I would recommend using something with about a 2 1/2" diameter.
2 Cups flour
3 Tsp baking powder
1 Tsp sugar
1/2 Tsp salt
4 Tbsp shortening
3/4 Cup milk
Pre-heat your oven to 425 degrees and lightly grease a baking sheet. Set aside.
Mix together the flour, baking soda, sugar and salt in a medium bowl.
Add the shortening, and mix with a fork or pastry blender.
Add the milk and stir until incorporated.
Lay out a cloth and sprinkle with flour. Dump the dough on to the cloth and knead it until smooth.
Roll out the dough on a floured counter or table top.
Cut the biscuits out with a glass or round cookie cutter.
Place biscuits on the greased sheet and bake for 12 minutes. I recommend brushing some melted butter on the tops of the biscuits just before tossing them in to the oven.
Yum yum yum. My boyfriend and I ate these with some leftover soup for a lazy dinner, and I threw some unbaked ones in the freezer for later.
To freeze the raw biscuits, just arrange them in a single layer on a cookie sheet and pop them in the freezer for an hour or so. After that, you can pop them off and throw them in a ziplock bag in the freezer. I just thawed a few to go with a quick breakfast for dinner, and they still tasted good. Hooray!