Dinner was saved last night with our "Best Biscuit Recipe Ever," which is from James Beard's Cookbook. The Menu: Leftover Brisket (made by my husband on Sunday) plus some fresh hot biscuits. It was a perfect winter's night meal. The recipe is so easy, and I could prep all the ingredients beforehand, then combine and bake right when he walked in the door. (Or actually after a little mini-spat on whether 6:50pm was "late" or not, preceded by a "Didn't you get my text?" (No, actually.)
Anyway, here's the recipe:
Best Biscuits EverThis biscuit recipe is great too, because you can memorize it and be able to throw it together on a moment's notice from almost anyone's pantry. The proportions of the dry ingredients are 2:2:2 for everything but the salt (1). You can guesstimate the butter (a little more than 1/2 a stick) and the milk . It's always a good skill to be able to whip up some breakfast food if you are staying overnight with family or as a guest. Perfect with jam.
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
5 Tablespoons butter or shortening
3/4 cup of milk (approx.)
Preheat oven to 450 degrees. Mix dry ingredients together in a bowl. Cut butter into flour-mix with a pastry blender/tine. Mix in milk slowly and add just enough to make a soft dough. If you add too much, it gets sticky and hard to work with. If this happens, don't worry; just add a little more flour to even it out. Turn dough onto floured surface and flatten. Cut shapes with a glass or biscuit cutter. Bake for 10-12 minutes, depending on size, thickness and oven. Optional: add cheese or herbs for more fancy dinner biscuits. These biscuits are obviously also great for breakfast.