I made Audrey's biscuits yesterday. I used butter, instead of shortening, because I am lazy and butter is easier to measure. I realized, half way through, that I don't have a rolling pin, so the biscuits were hideous looking hand patted things (I have no patience for patting when biscuits are coming).
We cut them in half, topped them with (natch) more butter and honey for a true Southern biscuit. Scrambled eggs on the side were much less important, but filled out the meal.
I forgot how easy these are. And how addictive.
Use a lot of extra flour for kneading/rolling them (1/4 cup I'd say) since this is a very wet dough. Don't skimp on the rolling. Roll more. And again. It's good for you.
Audrey's biscuit recipe
2 cups flour
3 teasp baking powder
1/2 teasp. salt
1/4 cup shortening
3/4 cups milk
put dry ingredients together, cut in the shortening
til like coarse crumbs. a long tined fork is good for
this. add milk all at once, stir quickly with a fork
til dough follows fork around the bowl. turn onto a
lightly floured surface, knead gently 10 to 12 strokes
pat it flat and cut with a glass dipped in flour (or
use a biscuit cutter) bake on ungreased pan at 450 for
12 to 15 minutes.
Serves 1. Maybe 2, if they're really really cute and you love them.Posted by heather on October 21, 2002 | TrackBack