I love a recipe that is made from "food storage" ingredients and is still yummy. This recipe is great because you can whip them up in minutes, almost as an afterthought. In the last week of the month when things are tight (at least for us) meals are simple, of necessity, and sometimes it's just hard to get fired up about dinner. That is precisely when these biscuits come in handy. I will paint two pictures for you at this juncture. Dinner A) Half a can of beef stew. Dinner B) A bowl of beef stew, served with warm, flaky biscuits and a small side salad. Which would you choose? I love how a few small, and still cheap, additions can turn a necessity meal into a nice meal.
Without further ado, may I introduce the "Baking Powder Biscuits." Thank you Crisco (I will refrain from quoting Minnie from The Help right now, but trust me...I want to).
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup crisco all-vegetable shortening
3/4 to 1 cup milk
Heat oven to 450°F. Combine flour, baking powder and salt in large bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
Toss dough lightly on floured surface until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.
Bake 8 to 12 minutes or until light golden brown. Serve warm.
We make these biscuits as an addition to both breakfasts and dinners alike. This week we had them with our breakfast for dinner, my very favorite night of the week.
And of course we had the left overs for breakfast the next morning.