Cookbook:Biscuit - eMyTextBooks

Cookbook:Biscuit

Cookbook | Recipe Index | Bread | Breakfast

Biscuits are a type of quickbread usually served with dinner, especially for a holiday meal. Rarely, biscuits are served for breakfast. Eaters typically apply butter, honey, jam, or jelly to their biscuits. For breakfast, an eater might add a fried egg, fried ham, or cheese. Sometimes biscuits are served with gravy.

Biscuits come in two forms, cut and dropped. Cut biscuits use a fairly normal dough that is rolled out and cut with a circular cookie cutter. Drop biscuits use a somewhat more liquid dough that is plopped onto a cookie sheet with a spoon.

Ingredients

• 2 c (240 mL) flour
• 1/3 c (80 mL) lard or shortening
• 1 c (240 mL) milk for drop biscuits, or 3/4 c (180 mL) milk for cut biscuits
• 1/3 t (2 mL) salt
• 1 T (15 mL) baking powder

Procedure

1. Mix the dry ingredients.
2. Cut (mix) in the fat, preferably as you would for an apple crisp or traditional pie crust.
3. Add the milk, mixing only as needed to wet the dough or batter.
4. If doing drop biscuits, you'll plop the batter by spoonfuls (large spoonfuls) onto the cookie sheet. Otherwise, for cut biscuits:
   1. Give the dough a quick knead.
   2. Roll the dough out to 1/2", using flour as needed to avoid sticking.
   3. Cut circles with a 2.5" cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.
5. Space the biscuits 1" apart on the cookie sheet.
6. Bake 10 to 12 minutes in a 450°F oven, stopping when lightly browned on top.
7. Serve hot.