Biscuits always have a place at the table. Everyone loves them, but people hardly ever have them. I wholeheartedly believe if people knew how fast and easy it was to make a drop biscuit, no one would ever buy that stuff in a can. The canned biscuit has this metallic aftertaste to it that I can not bear as well.
They go with a variety of different food. I will serve biscuits for breakfast with sausage and gravy or eggs. I will serve biscuits at lunch with a brothy soup. I have served biscuits for afternoon tea with homemade preserves. I serve biscuits for dinner with any homey meat dish or summer salad.
Every time I place the biscuits on the table, I get the same reaction.” Ohhhh, homemade biscuits.” It sets the tone for the rest of the meal. With my son’s allergy to dairy and eggs, I have switched it up a bit with vegan shortening and rice milk and no one is the wiser. I will also make them with whole wheat pastry flour.
Gabriel loves them so much that one time when they were being passed around the table, he took three on his plate. We all laughed as I told him he had to put two of them back. He said, “But they will eat them all.”
Makes about 12
Preheat oven 450F
1 3/4 cup sifted all purpose or whole wheat pastry flour
1/2 t. salt
1 T. double acting baking powder
6 T. chilled butter or shortening
1 cup milk / rice or soy milk
1. Sift flour, salt and baking powder together in a large bowl.
2. Cut butter or shortening into dry ingredients until the consistency of cornmeal.
3. Add milk and stir in gently. Only about 10 turns.
4. Drop biscuits on ungreased baking sheet.
5. Bake for 12 to 15 minutes.
Variety in biscuits: I have added roasted garlic and chives to the flour mixture before the milk is added. I have also added blue and cheddar cheese. Both are delicious.
Vegan shortening: I prefer Earth Balance sticks. It is a cholesterol-free shortening that works well in baking. I have used in pie dough as well.
Pull up a chair, Elizabeth