Think of this biscuits recipe like a get out jail free card for your kitchen mishaps. A good batch of biscuits can help cover your back if you’ve run out of bread, burned dinner, when you need to whip up something satisfying but your fridge is empty or when you don’t want to open a bag or box when feeding a snack to a bunch of children. Biscuits are the answer to your kitchen woes.
Of course these biscuits are delightful with well planned out meals too
In a small bowl or large measuring cup whisk together:
½ cup olive oil or melted butter
1 ¼ cups of local milk
In a large bowl combine:
3 cups of unbleached white flour
2 Tbls Rumford Baking powder
¾ tsp sea salt
Add the whisked wet mixture to the dry ingredients and mix gently with a fork till all ingredients are combined.
Choices!
Where you go from here is up to you.
For the least amount of mess and the fastest time from batter to biscuit I highly recommend the drop biscuit. Simply scoop heaping tablespoons of batter onto a greased or parchment paper lined cookie sheet.
Or you can get fancy and stretch the project out.
Lightly flour your work surface and roll out the dough to 1 inch thickness. Cut out shapes using a biscuit cutter, cookie cutters of your choice or an upside down cup or glass. Place them onto a greased or parchment paper lined cookie sheet.
Bake at 350 for 9-12 minutes or until golden brown.
The thinner the biscuit the lower the oven rack,the faster these burn. Plan to be attentive to your oven while mastering this simple recipe and skip the golden brown part.