If there’s anything that I love more than making cookies and granola, it’s making biscuits. Okay, maybe I don’t like them MORE, but they are certainly on par with them.
I have experimented with making cheese biscuits, whole wheat cheese biscuits, apple cheddar cheese biscuits…pretty much any biscuit combination with cheese, but for some reason have never thought to just make plain old regular…biscuits.
Now even though these biscuits don’t look all too biscuit-y. Let’s just call them rustic. But what they lack in presentation make up for a million times in taste. I ate around 3 straight out of the oven, and snacked on a couple throughout the day. To me, these are almost as dangerous as having a jar full of cookies left out right in front of me.
The reason that I love biscuits oh so much is because it’s the closest thing to making bread in the shortest amount of time. I mean, freshly made bread is one of my not-so-guilty, truly delicious pleasures in life. But then there’s waiting for the dough to rise, kneading the bread, waiting for the bread to cook..and it seems like my entire day is done.
This way, I can have a bread like morsel in under 30 minutes. Now how’s that for amazing!
This is THE recipe for Plain Biscuits with no egg. Made with only 6 ingredients and can be made vegan, they make a great side with soup.
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1/3 cup shortening
- 1 cup milk of choice
Preheat the oven to 425˚F.
In a large bowl, combine the flour, baking powder, salt and sugar.
Transfer to a food processor and add the shortening. Process until the mixture resembles coarse meal.
Transfer back to the large bowl, and mix together with the milk until fully incorporated.
Scoop the mixture by spoonfuls onto an ungreased baking sheet, and bake for around 15 minutes, or until golden brown.