A quick bread that’s not just for breakfast,biscuits piping hot from the oven can brighten any meal.
Recipe: Biscuits with Variations
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 to 1 teaspoon kosher or sea salt
1/4 cup vegetable shortening
3/4 cup milk
Makes 10 biscuits.
Tip: For quicker, easier biscuits, rolldough into a 1/2 to 3/4-inch thick rectangle and cut evenly intosquare biscuits. This eliminates having to re-roll the scrapswhen using a biscuit cutter.
- Buttermilk Biscuits: Decrease baking powderto 2 teaspoons and add 1/4 teaspoon baking soda with the salt.Substitute buttermilk for the milk, using slightly more than3/4 cup if buttermilk is thick.
- Cheese Biscuits: Stir 1/2 cup shreddedsharp cheddar cheese into flour mixture just before adding milk.
- Cornmeal Biscuits: Substitute 1/2 cupcornmeal for 1/2 cup of the flour. Sprinkle cornmeal over biscuitsjust before baking, if desired.
- Drop Biscuits: Increase milk to 1 cup.Drop dough by tablespoonfuls onto greased baking sheet.
Ma'moul (date pastries) North American VariationIf the Biscuits with Variations recipe was useful and interesting, you can share it with your friends or leave a comment.