Pass the biscuits

I need a shirt which reads, “I *heart* breakfast” because I really might love the morning meal almost more than my family some days (Don’t panic…I said almost).
That being said I usually eat wheat toast and fruit most mornings to maintain a boring ol’ healthy lifestyle.

However, on those special days when I welcome such things as butter, sugar, and more sugar into my breakfast genre, I like to whip up fun breakfast creations. Lately such breakfast creations have involved some type of biscuit making as I am attempting to teach myself the art of baking tasty breads.

Biscuits - feature

This is a great biscuit recipe because you can make it at night and then toss it in the oven in the morning while you are still bleary-eyed and waiting on the coffee to perk.
*4 Cups SELF-RISING FLOUR (must use self-rising and not all-purpose)
*2 Tbsp. sugar
*2/3 cup Shortening
*2 cups butter milk
*Sift together flour and sugar into large bowl (don’t skip this or you will have lumpy biscuits)
*Cut in shortening until mixture resembles a big bowl of crumbs (don’t you love my explanations….I should really write a cookbook one day )
*Stir in buttermilk with a fork until soft dough forms
*Place the dough out on a floured surface and knead 20 times….20, no more, no less. I count out loud which makes me look a bit crazy but perhaps my children are learning something in the process.
*Feed large amounts of raw dough to your two year old to feed his dough addiction
*Here is where you are faced with a decision: You can either cover the dough in plastic wrap and stick it in the fridge until the morning or you can go ahead, roll it out (one inch thickness), and cut out your biscuits. Then you simply cover the cut-out biscuits with a towel and head off to bed for a solid eight hours sleep.
*In the morning stick those bundles of yumminess into a preheated 425 degree oven for 12-15 minutes or until golden brown.

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