August 28, 2012
I have to admit that biscuits aren't my bread of choice. If I had to choose, I would pick cornbread or a dinner roll over biscuits. I've never understood the whole biscuits and gravy for breakfast thing either....well, until I tried it at Penny Cluse in Burlington, VT - they make the most AMAZING gravy, definitely the best I've had in my life! Alas, the only time I make biscuits is when I make chicken and biscuits.
Over the years, I've tried lots of different biscuit recipes. However I always came back to this one, and unfortunately, I don't know where I got it from. When I first started to take an interest in cooking I would see recipes that interested me in magazines and I would write them down in a notebook, but I never jotted down the sources. This one just never fails - it's always fluffy, moist and just plain perfect. At this point in time, I don't feel the need to try any other biscuit recipes...this is the one for me.....for now......
2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
3 tsp baking powder
1/3 cup shortening
1 cup milk
Preheat oven to 425, and spray a cookie sheet with cooking spray. Add the flour, salt, sugar and baking powder to a large bowl and whisk to combine. Cut in the shortening until crumbs form. Gently stir in the milk to combine.
Turn out onto floured surface and knead 15-20 times. Pat dough down to 1 inch thick, then cut biscuits with a biscuit cutter or a glass dipped in flour. Place biscuits onto cookie sheet and bake for 14 minutes or until the edges begin to brown. Makes 6 biscuits.