I’ve got a ton of housekeeping to do – awards to accept and pass on (again! my head is getting huge, here) and my blogroll to update, but I’ve been so super-busy lately I just haven’t had the time. This weekend? Hopefully, but maybe not; we’re decorating the house for Christmas this weekend.
So it’s a recipe to the rescue! I contemplated posting my recipe for peanut butter fudge, which is too yummy for words, but it makes like five pounds of the stuff. Maybe next week? I also have my grandmother’s recipe for oatmeal cookies I intend to get around to before Christmas. They are the best oatmeal cookies you will ever eat, I promise.
Anyhoo, a recipe for fluffy, flaky biscuits. I’ve posted a biscuit recipe before, but I made these the other night and they absolutely put the old recipe to shame. They were light and fluffy and flaky and tender, all at the same time. This one’s a keeper, folks.
Fluffy, Flaky Biscuits
makes 10 biscuits
2 cups all-purpose flour, stirred before measuring
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 teaspoons sugar
4 tablespoons shortening, chilled
2 tablespoons butter, chilled
3/4 cup milk
Heat oven to 450 F. Adjust oven rack to center position.
In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry knife or fork, cut in chilled shortening and butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in milk. With a wooden spoon, gently blend dry ingredients into the milk, just until mixture is clumping together.
Transfer dough to a lightly floured board or counter and knead gently 4 or 5 times. Roll or pat out about 1/2-inch thick; using a 2 1/2 to 3-inch biscuit cutter, cut out biscuits and place on ungreased baking sheet. Re-roll scraps as necessary. Bake on center oven rack for about 10 to 12 minutes, until tops are browned.
Makes 10 to 12 biscuits, depending on size of cutter.