My love of carbohydrates cannot possibly be dimmed no matter how many articles I read about the evils of white flour. I understand that whole grains are better for the body, and I eat them often. I’ve spent my life having peanut butter and jelly sandwiches on wheat bread. But now and then, you simply have to have a grilled cheese on white, a crusty dinner roll, or a biscuit.
On many a Sunday during my childhood, after 9 o’clock mass, my mother would make biscuits for my brother Andy and me. Usually she made “drop” biscuits, which didn’t require any rolling or cutting, and we slathered them with butter and jelly or butter and honey (my toppings of choice) while she drizzled hers with syrup. At diners, Mike has ordered many a biscuit covered in sausage gravy, a food which I have never actually eaten but he tells me is quite good. Whatever you wish to put on these, I hope you enjoy them.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3/4 cup milk
Preheat oven to 450 degrees.
Line a baking sheet with foil.
In a medium bowl, combine flour, baking powder, and salt and mix well.
Using a pastry blender, cut in shortening until mixture resembles very coarse crumbs.
Make a well in the center; add milk and mix with a fork until combined.
Turn mixture out onto a lightly dusted counter top and knead very gently, 10 to 12 times, until the dough is smooth. Do not over-knead your dough or the biscuits will be tough.
Pat down or lightly roll to 1/2 inch thickness.
Cut dough with a biscuit cutter (or round cookie cutter or a glass) and place about two inches apart on the baking sheet.
Bake for 10-14 minutes, until tops are golden brown.