#Baking The Humble, Beatific #Biscuit

Not out of a can.

Not out of a box.

Just a few modest ingredients, mixed and mashed and melded together to create blissful, aromatic, crusty-on-the-outside, fluffy-on-the-inside rounds of simple decadence.

Plain, buttered, or drizzled with agave, these are so satisfying with a bowl of Veggie-Lentil Soup, especially for those of you suffering from the #polarvortex with subzero Arctic temps.

biscuit7We don’t have gluten problems, so I used regular old white flour.

I don’t often bake items that are not 1000% nutritious, but we were totes craving the real thing.

It’s OK to indulge once in a great while, don’t you agree?

Here we start. You only need five ingredients; I’m sure everyone has milk, flour, shortening, salt, and baking powder in the pantry, right? #baking

biscuit2Next, it’s time to cut the shortening into the dry ingredients. I use a fork. Simple!

biscuit3 Add milk, mix, and let it rest for a few minutes to develop the gluten.
Then, roll it out and use a biscuit cutter or a glass if you’re cool like me. 

biscuit5

I always use parchment paper. Bake until they’re golden brown. You’ll be able to smell them as they rise and attain perfection. Don’t over bake or you’ll be able to use them as hockey pucks LOL.

biscuit6

Display on a pretty and fancy plate!. YUM!

biscuit1

Simple But Special #BiscuitRecipe

This recipe makes 8 to 12 biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup milk
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
  3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
  4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
  5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.#baking

44 thoughts on “#Baking The Humble, Beatific #Biscuit

  1. Those look lovely and that picture of the soup made my mouth water.

    It’s always confuses me to begin with me when people from the US say biscuit and it looks like that, to me a biscuit is what you call a cookie I think…. But those look a lot like what we British folks call scones and have with our cream teas.

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  2. Nice! You know, there is non-transfat shortening on the market.It’s expensive and, how can I word this?It makes whatever you are making with it a little ‘looser’ than regular shortening,(Crisco), does.Crisco, et al, ‘stiffens’ it a bit more.
    But I have to laugh about Lentil Soup! Here it is again! I was about to put some up but I got on the phone with my niece,who was making some herself.The other line beeped in and it was #2 Son’s GF, asking about making lentil soup!!! Must be something lentilly in the air!

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    • I’ve tried the Crisco non-transfat option which comes in sticks and would have used it here, but I ran out and had the regular stuff. I use it so rarely that I don’t think it’s all that harmful to use a couple times a year. Lentils are a staple around here; high protein and cook quicker than beans. I use it for a lot of things, Veggie Burgers and my Lentil Cookies which I might make today. I’m glad everyone’s on the lentil bandwagon! Nice to see you visiting, hope things are starting out good for you in ’14.

      On Wed, Jan 8, 2014 at 8:16 AM, Enchanted Seashells…Confessions of a Tugbo

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  3. Have you ever had something that completely defeats you? Something that is your nemesis? Biscuits are mine! I have never been able to successfully make biscuits. No matter which recipe I try, no matter all the little hints & tricks other people try to help me with – I cannot make biscuits! I am so jealous. Maybe it’s the reason I love the cheesy biscuits at Red Lobster so much, even though I haven’t been there in years!

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