I’m not one who is especially concerned (that is to say, concerned at all, at least for now) about carbs or fat, which is why I have no problem putting butter or jam on these puppies and popping a few for breakfast, or better yet, apply a healthy helping of vanilla ice cream and fresh strawberries for some tasty strawberry shortcake. No matter how they’re delivered, they’re super tasty, and stay very moist for a long time, up to a week in an airtight container.
I modified this recipe from one of Paula Deen’s, by doubling it (you have twice as many and they last twice as long that way) and using dry milk instead of fresh milk. It’s cheaper, doesn’t change the flavor or texture at all, and makes the recipe that much more long-term food-storage ready.
-4 cups all-purpose flour
-2 teaspoons granulated sugar
-2 tablespoons baking powder
-2 teaspoons salt
-16 tablespoons (2 sticks) butter, chilled and cubed (make sure it’s very cold)
-1/2 cup non-fat dry milk
-1 1/4 cups water
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the mixture until the butter is the size of peas. If you like, you can do this first step in a food processor outfitted with a dough blade, but if you’re like me (and don’t have such a device) use a hand-held pastry cutter like this one.
- Make a well in the flour mixture and slowly pour the water into it. Knead it with your fingers until it forms a sticky ball and holds its own shape when formed. If it’s too dry and crumbly, or if you have trouble incorporating all the flour, add another teaspoon of water. If it’s too sticky or doesn’t hold its shape, add a tablespoon of flour.
- Dump the dough out onto a clean surface and form it into a round. (If you like, you can lightly flour or grease the surface to help keep the dough from sticking, but I usually don’t have any trouble, especially if I work fast enough.) Using a rolling pin, roll it out until it’s about 1/2″ thick, or whatever thickness you prefer. Just remember, they are going to puff up in the oven, so don’t make them too thick or they will either turn into popovers or not cook all the way through. Anyway, once they’re the thickness you want, cut them into the shape you want. I like rounds, so I use a small biscuit cutter. But if you’re even lazier, just slice the whole slab up and take the shapes as they come.
- Butter the bottom of a cast iron skillet (a plain cookie sheet works just as well) and place biscuits at least 1/2″ apart. Bake for 12 minutes until they’re just done. Take note–these biscuits don’t turn brown on their own, so don’t wait for that to happen, because it won’t, unless you brush them with a little butter, milk, or egg white.
- Slather with lots of butter while they’re hot, and enjoy!
This recipe is included in the weekly menu for August 15 – August 21.