Wonderful Wife Tip–Biscuits for breakfast

I love simple recipes and this one is so easy you’ll have to try it the next time you make an omelet for weekend brunch or serve them up for dinner with a hearty soup.  Try these Quick Drop Biscuits with jam, butter or my personal favorite, herb butter

This recipe is from The Joy of Cooking and if you do any baking at all you’ll most likely have these ingredients on hand at all times which makes them a great last-minute addition to a meal.  They are simple enough to make for just the two of you and good enough to serve to a crowd.

After pre-heating the oven to 475 degrees whisk together in a large bowl:

1 2/3 cups all-purpose flour (I use whole wheat flour sometimes, too)

1 Tablespoon baking powder

½ teaspoon salt

Whisk together in another bowl or in a liquid measuring cup:

2/3 cup milk

1/3 cup vegetable oil (I use safflower oil, but you can use olive oil for savory dishes)

Add the liquid to the dry ingredients and stir with a wooden spoon until dry ingredients are moistened and the batter pulls away from the sides of the bowl.  It should be thick and sticky—not smooth.  Use a spoon to form whatever size biscuit you like and put them on a greased cooked sheet or line with parchment paper if you prefer.  (Joy of Cooking suggests doing walnut sized scoops, but I like to do mine bigger and I shape them with my hands.)  Bake for about 8 minutes until they are golden brown on the bottom and serve them hot.

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