Bread: Biscuits
Source of Recipe
unknown
List of Ingredients
2 cups flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup shortening
2/3 cup milk
Recipe
1. (If baking immediately) Preheat oven to 425 degrees.
2. In a mixing bowl, combine the flour, salt, baking powder and
shortening. Use a pastry blender to cut in the shortening until it
has the consistency of coarse corn meal. Add the milk and toss gently
with a two-pronged fork until all particles are moistened (but no
more!)
3. Gather the dough in a ball and turn it onto a lightly floured
board. Knead the dough gently, about twelve strokes, with the heel of
the hand. Gather into a ball once more. Lightly flour the board and
roll the dough out with a lightly flourd rolling pin to 1/2 inch
thickness. Cut the dough into rounds with a floured biscuit cutter (a
note from Martha Stewart's show: Don't twist the cutter when cutting
out the biscuits! It cuts out the air or something, making the
biscuits flat!)
4. Place the rounds on an ungreased cookie sheet about 1/2 inch
apart. Bake for 12 to 16 minutes at 425 degrees.
Kim's note: I would make a huge batch, or a few regular sized ones.
After gently kneading the dough in step three, I would then roll it
into a log, wrap with plastic and freeze (or use your juice containers
and freeze). Be sure to put these logs in a ziploc for extra
protection. When you want to make them, thaw a little in fridge,
slice into 1/2 inch thick circles and bake for the recommended time.
If you don't have a pastry blender, use the side of a fork, a sturdy
whisk or two knives (be careful!) Yes, you can freeze biscuit dough! I
have a wonderful reference book called "Will it Freeze? An A to Z
Guide to Foods that Freeze" by Joan Hood that says any quick bread
type dough (cookies, biscuits, etc) that contains over 1 part fat to 4
parts flour will freeze beautifully. Most biscuit recipes call for
1/3 to 1/2 cup shortening to 2 cups of flour so they are in the
general ballpark. I don't usually freeze biscuits just because I make
up my own "bisquick" type mix and make them up fresh. I would use
your favorite recipe and see how it freezes. It may need more fat in
it (ugh! there goes the diet!) to freeze well. Lowfat biscuits may
not turn out as well, but give it a try! I have not had any failures
yet while freezing baked and unbaked doughs. Let me know how it goes!
Here is a biscuit recipe for freezing (don't over mix this one, it
falls!) followed with a repost of the biscuit mix.
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