Regular Biscuits (rolled out!)

This recipe isn't a new feature on the blog, but the old post lacks some important things in biscuit making.  It also doesn't have pretty little cut-out biscuits (or the explanation of how to make them).  I'm giving a demonstration to some ladies at church in a couple of weeks, and it inspired me to update the post.  So here you go!

Biscuits really are one of those simple, down-country, home-cookin' good eats.  There probably aren't many people who don't love a fresh, hot, flaky biscuit.  We all have our personal favorite toppings--mine is blackberry jam--but butter and honey is also a traditional favorite.  

To start, combine dry ingredients in a medium mixing bowl.  Since I bake with powdered milk, my dry ingredients include milk powder.

Mix them together...

Then add the shortening and cut it in.  You can cut it in using a pastry blender, (pictured below) two knives crossing each other, or a fork.

When you cut in the shortening, you're working it in to all of the dry ingredients to distribute the fat.  It will help create that flaky, light biscuit you love by working it in now (before adding liquid).  The mixture should resemble course crumbs.

Next you add the liquid--water, in my case--just a little at a time.

Gently stir it together (counting sometimes helps slow you down; it took me 15 strokes).

Turn out the dough onto a flat surface lightly dusted with flour.

And give it a couple gentle turns (DO NOT KNEAD) to help it hold together.

Then use your hands to form it into a rough circle, about 1/2 to 1 inch thick.  The biscuits will double in height in the oven, so take that into consideration.

Punch out shapes using a biscuit cutter (or a cup, or a mason jar ring).  Keep the circles close together so you use up as much dough on the first round as possible.  

With the scraps, just gently push them together.  Think Pangaea here.  You want the divisions to sort of remain--simply to avoid overworking the dough.  Overworked dough equals tough biscuits.

This recipe will give you between 8 and 12 biscuits, depending on desired thickness.  When they're all rolled and cut, place them on a greased baking sheet and bake.

Pull them out when they're very lightly golden brown.

Regular Biscuits

3 cups flour (can use whole wheat)

1 T baking powder

1/2 tsp salt

1/2 cup shortening

1 cup milk (or a little more, if needed)

*to use dry milk powder, add 1/3 cup milk powder to dry ingredients, and substitute water for milk in recipe.

Preheat oven to 400 degrees.  Combine dry ingredients in medium mixing bowl.  Cut in shortening.  Pour in milk, a little at a time, and mix very gently until ingredients are just moistened.  Some dry spots are okay.  On flat surface lightly dusted with flour, gently form dough into oval about 1/2 to 1 inch tall, depending on desired biscuit height.  Do not overwork the dough.  Cut out biscuits. Place biscuits on greased baking sheet.  Bake for 10 to 12 minutes, or until very lightly golden.  Makes 8-12.