I think my biscuit recipe is easier to make than using ready mix, plus it tastes better because it’s homemade.
Biscuits make a wonderful side dish for chicken or meat. They can also be served hot, just out of the oven, at breakfast or afternoon snack, with butter, cream cheese and jam.
I use it as topping whenever I make pies, like chicken pot pie.
My Italian side of the family, though, loves to cut it in half, spread some brie cheese and mint sauce, and appreciate it with wine. Italians are great… even if the cheese is French.
- 2 cups (460 g) self-rising flour (OR 2 cups (460 g) of all purpose flour + 3 tsp (15 g) baking powder + ½ tsp (2.5 g) salt)
- ¼ cup (57 g) shortening
- ¾ cup (180 ml) milk
- Preheat oven to 450 F (230 C) degrees;
- In a large bowl, place flour and shortening, and using a fork, cut the shortening into the flour until it turns into crumbs crumbs;
- While stirring with fork, add the milk slowly, until dough is soft and doesn't stick on the bowl anymore;
- Remove from bowl into a floured surface and knead until smooth. With rolling pin or your hands, stretch out dough to about ½-inch (1.25 cm) thickness;
- Use a floured cutter or the rim of a glass or cup to cut round biscuits (or roll small balls with your hands and flatten them into biscuit shape, like hamburger patties);
- On a grease cookie sheet, place the biscuits, making sure the side are touching;
- Bake about 10 minutes or until golden brown. Do NOT over bake, or they become too dry!
- Serve warm.
One cup of self-rising flour can always be substituted by adding 1 1/2 tsp of baking powder + 1/4 tsp of salt to one cup of all purpose flour;
This biscuit recipe may be used as the topping for my chicken pot pie recipe. Just stretch the dough and place it over the filling in the pie dish and bake everything together.