I haven’t shared with you my mom’s awesome biscuit recipe! They are both frugal and delicious, making them a staple when my husband and I were younger. Because they have so few ingredients, and they are quick to make up, they are also great when time to grocery shop is short. Tonight we had a bag of chicken tenders to make up a mess of chicken and biscuits. That’s good eatin’!
2 cups of self rising flour
1/2 a stick (which is 4 tablespoons) of cold butter
3/4-1 cup of milk
Put your flour into a large mixing bowl. Using a dough cutter or two knives, cut the butter into the dough. (Cut the butter into very small pieces, about the size of english peas.) Make a well in the center of the dough, then pour in 3/4 cup milk. If the mix is wet enough, make sure to drink the last quarter cup of milk before your teenage boy gets to it! If the mix is too dry, use the last of the milk in the biscuits. These are “drop biscuits”, so use floured hands to pat them out.
Makes 7-8 small biscuits. We find that just enough for our family, with no leftovers! =}
***I had to really concentrate when typing “self-rising” because my girls call it “self-righteous” flour! Stick to real butter, it’s just better all around. And, we’ve made these using skim to whole milk and even cream if that’s what we had. They come out good!