For years, I threw away money (and any self respect I had as a cook) by using canned biscuits. Sure, they were quick. Sure, they tasted fine. But, deep in my heart, I knew that there was a better way to go about ingesting flour and shortening. Oh, but I’m just so busy in my hectic life to make biscuits from scratch, I hear you saying. Or, perhaps, But, the ones in the can are just so easy!
Well, snap out of it, is what I say. Have you ever looked at the ingredients list on a package of biscuits? It’s a mile long. Let me present to you a six ingredient biscuit that takes less than 10 minutes to prep, and will show your family that you love them (and don’t want them to die from canned biscuit-related cancer*).
- 2 cups all-purpose flour*
- 1 Tbs baking powder**
- 1 Tsp salt
- 1 Tbs granulated sugar
- 1/3 cup of shortening (Note: I use an organic butter substitute, because I’m fancy. I don’t use butter because it’s a little too delicate for the high heat these bad boys get baked at. But you know what, if you want to use regular margarine, you do it. Because it’s your house and you make the rules, dang it!)
- 1 cup of milk (Note: You can also try using non-dairy milks like soy or almond to make your biscuits vegan).
- Preheat your oven to 425 degrees.*
- In a large mixing bowl, mix together all the dry ingredients.
- Cut in the margarine — in other words, cut up the margarine into cute little square pats and put them into the bowl. Then, mix in the margarine (I’ve found hands work best for this) until what’s in the bowl resembles coarse meal.
- Gradually stir in the milk until the dough pulls away from the sides of the bowl. If your dough seems too sticky, add a tablespoon or two more flour. If it’s too dry, add more milk.
- Turn out the dough onto a floured surface (like your countertop, or a large cutting board placed on top of your countertop).
- Knead the dough. You don’t want to over work it. Just until there are no sticky parts.
- Roll out the dough to about 1/4 inch thickness. Use a round cookie cutter (or the rim of a glass if you’re cool like me) to punch out the biscuits. Or, you could just pull off a little less than a handful and call them drop biscuits, if presentation means nothing to you.
- Place the cut-outs onto a greased cookie pan.
- Place pan in the oven for 13 to 15 minutes, or until the tops and edges start to brown.