by Kathy Hamman Miller
Not having to roll out and use a biscuit cutter makes for a easy and less time consuming recipe for those busy days. Serve these delicious biscuits with butter, preserves, honey, or gravy. They go with everything.
Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup shortening or frozen grated butter
1 cup milk
Directions:
Preheat oven to 450 degrees. Line baking sheets with parchment paper and set aside. Mix the dry ingredients together in a bowl then add the shortening mixing together with a pastry cutter or fork, until it makes a blended crumbly mixture. Make a well in the center and add the entire cup milk all at the same time. Stir quickly until the dough follows the mixing spoon around the bowl and drop spoonfuls onto the parchment paper lined baking sheet. You can also dig in with your hands by dividing the dough in half, then divide the halves in half, Take each fourth and divide into four pieces making flattened rounds and place on the parchment lined baking sheet. You’ll have 16 biscuits total.
Another great tasting variation is to blend in 1 cup of grated sharp cheddar cheese to the flour mixture with 1/2 teaspoon of celery seed before adding the milk.
Bake for 12 to 15 minutes until the bottoms are golden brown. The biscuits to the top of the “to go” bowl are the cheddar hand formed biscuits, the biscuits to the bottom are the regular spoon dropped.
