Wednesday, January 07, 2009

8th grade home-ec biscuits

As the title implies I learned this recipe and have been making these biscuits since the 8th grade. The recipe is now just in my head, so forgive me if you like preciseness.


Stir together in med. sized bowl:
2 C. flour
4 t. baking powder
1 t. salt

Cut in:
1/3-1/2 C. room temp butter til incorporated and crumbly

Pour in 3/4 C. milk. I pour slowly while stirring with a fork only about 10-12 stirs just until flour mixture is moistened and come together (may need a tad more milk if it seems very dry). Dump on floured surface and roll out to 1/2 inch thickness. (Or if you are short on time just plop big spoonfuls on baking tray for drop biscuits.) Cut out biscuits and bake at 400 for 10 minutes. They are done when light golden. We serve them along side dinner with butter and strawberry jam.

Garlic Cheddar Variation: substitute 1 t. garlic salt for salt and stir in 1/2 cup shredded cheddar cheese before adding milk. I bake these as drop biscuits in muffin tins and brush with a little melted butter and sprinkle with more garlic salt (if desired) when they come out of the oven. They are almost as good as Red Lobster :)

1 comment:

Michelle said...

These are really good and easy, thanks for another great recipe, Lindsay!