I’m out of Bread. I could go to the 24-hour market about 10 minutes away and get something, or get creative and make something suitable. But I don’t have a lot of time, so Yeast-raised Breads are out. And I’m not interested in making anything complicated or finicky. So, it’s gonna be Quick Biscuits!
There are as many biscuit recipes out there as there are folks who make them. Each of us has our favourite. I have several, actually, from which I choose depending on how I’m using them and how much time I have. But this Quick Biscuit is not only fast but virtually – providing you don’t mind getting your fingers gooey!
What you need…
2 cups / 500 ml All-purpose Flour
1 tbsp. / 15 ml Baking Powder
1/2 tsp. / 5 ml Salt
1/2 cup / 125 ml Shortening
3/4 cup / 175 ml Milk, room temperature
What you do…
Pre-heat the oven to 450 F
First, place all dry ingredients together in a large mixing bowl. Give them a good whisk to equally distribute the Baking Powder and Salt in the Flour. I could have told you to sift the Flour, but whisking is referred to by some as ‘the poor Chef’s sift’. Both procedures knock lumps out of the Flour and incorporate some air, which helps make the Biscuits light and fluffy.
Next,add the Fat and cut in with a Pastry Cutter or use your hands to massage the mixture to the consistency of coarse crumbs.
Then, add the Milk. Room Temperature is important, since cold Milk right out of the fridge will hamper the Baking Powder’s leavening action. Mix with a fork or the handle of a big wooden spoon until all the Milk is absorbed. Don’t over-mix.
Now, turn the dough out onto a generously-floured board, dust generously with flour and roll or press out to about 1/2 in / 1.5 cm thick. Use a 2 in. / 5 cm cookie cutter to punch out Biscuits. Arrange them on an ungreased baking sheet or one lined with parchment paper.
Bake in that hot oven for 10-12 minutes, until they’re golden brown on top.
Serve immediately, with lots of butter and Jam!
Now, that’s a guick, easy breakfast treat!