I made these biscuits last week to accompany the Pizza Pasta Bake that I had frozen and reheated for an easy week night dinner. I thought some hot, fresh biscuits would counteract the negative thoughts and sighs that would undoubtedly be whizzing around in my kids' heads at the thought of dreaded leftovers. I was right. These were a nice treat and served with some butter they were divine. Crispy on the outside and fluffy in the centre.
To save time I put the dry ingredients together in a bowl and got everything ready so that once the casserole was heated through I could take it out of the oven, increase the oven temperature and bake these little gems as I got the rest of dinner ready.
Yield: 10 biscuits
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup shortening
3/4 cup buttermilk (or 3/4 cup milk plus 1 tbsp white vinegar and let sit for 5 min.)
Preheat oven to 450F.
In a bowl, combine the flour, baking powder, baking soda and salt; cut in the shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in buttermilk, mix lightly and knead dough gently.
Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and place on a lightly greased baking sheet.
Bake for 10-15 minutes or until golden brown. Serve warm with butter.
Recipe originally from: Taste of Home