This morning I had biscuits scheduled for breakfast, but was feeling under the weather and ended up sleeping in (I kept waking up and saying I would be right down, and falling soundly asleep three minutes later 🙂 – I ended up waking up at 1:15 pm, and felt a lot better when I did! Fortunately for me, this is the one day my dh is home in the mornings, so he was able to supervise everyone – otherwised, I would have dragged myself out of bed). I didn’t prepare the dough last night before I went to bed, and when my dd14 checked my menu plan, saw what was scheduled, and didn’t find the dough in the fridge, she decided to make a different biscuit recipe so that breakfast would be on time in spite of me not being involved. I asked her later on what recipe she chose, and she told me this one, the only other biscuit recipe that I have in my notebook except for the one I already shared with you. The reason I keep this is because it’s quick, and that’s just what was needed this morning!
Nearly Instant Biscuits
- 6 c. flour
- 3 T. baking powder
- 1 T. salt
- 1 c. shortening (I use butter or coconut oil)
- 2 c. sour milk (or 2 c. regular milk with 4 t. vinegar added, or 2 c. of plain yogurt thinned to milk-like consistency)
Mix the dry ingredients. Then cut in shortening. Stir in liquid until dough is soft. You can roll the dough out about a half inch thick or so, and cut it into circles with a biscuit cutter (or a glass, which you’re more likely to have around). Or you can do what I do, which is take small amounts of dough, roll it between my palms into a ball, and then slightly flatten it. Put the biscuits on a greased pan, and bake at 425 – 450 degrees for ten minutes or until golden brown.
This makes a nice amount – a recipe like this was enough for our family breakfast with just a couple left over. It makes about 30 – 35 medium sized biscuits, or 20 large biscuits.
Avivah
