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My son has been asking for biscuits for breakfast in the mornings. Because he gets out of bed at 6am, and leaves for the bus at 7:10am, I am usually able to find the time to bake a batch for him.

COUNTRY BISCUITS

country biscuits

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

4 tablespoons shortening

3/4 cup milk

Combine flour, baking powder and salt. Mix in shortening. Add milk and work in quickly with a fork. The dough should not be sticky, if it is, incorporate a little more flour.

Lay dough on a lightly floured surface and knead about 15 to 20 times. Roll to 3/4 inch thick and cut with a round cutter dipped in flour. Add a little melted shortening to the baking pan and lay the biscuit in the pan then flip it over to lay on the other side. Place the biscuits close together for softer biscuits.

Prick each biscuit with a fork to help the steam escape and make the biscuit flaky. Bake at 450F for 15 minutes or until lightly browned on top.

Enjoy!

WHIPPING CREAM BISCUITS

whipping cream biscuits

2 cups self-rising flour

1 cup whipping cream

Heat oven to 450F. Combine flour and cream in a mixing bowl, stirring just until blended. Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2 inch thickness and cut with a 2-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake for 10 minutes.

Enjoy!

Recipe adapted from Relish Magazine, March 2011

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