Fresh biscuits in no time flat

Nothing else goes better with a homemade bowl of soup than warm, fresh biscuits, straight out of the oven!  My husband and daughter can't get to the table fast enough when they see our favorite biscuits appear on the dinner menu.  Though I think these are best served with a nice vegetable soup, my family will argue ANY soup, or simply on their own is quite acceptable!

I think people shy away from making fresh biscuits because they envision a torturous endeavour with flour flying, rising time and the concern that if over-handled, they will turn out more like hockey pucks, than something light and fluffy!  And hey, who has time after a long day at work to go through that when dinner time is in less than an hour?

Well, here is my all-time favorite basic recipe to blow all those negative thoughts away!  These biscuits are made, cut and on a baking sheet before the oven reaches it's ideal temperature!  And, with no rising, no real kneading or primping, glazing or fussing, you look like the domestic goddess and wonderful homemaker you strive to be!

And for the adventurous, try some additional seasonings: herbs, bacon, chives or cheese to jazz up this original recipe!

Soup Biscuits


Ingredients
1 cup flour
1 Tbsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1/4 cup butter (or becel)
1/2 cup milk

Directions
-Set over to 450 degrees.
-In a large bowl, add and mix all the dry ingredients.
-Add the butter or becel, and quickly incorporate until the batter looks like meal.  DO NOT over process; small pieces of butter intact is a good thing here!
-Add milk and stir until JUST incorporated.  Again, DO NOT over process trying to achieve a smooth batter as this will leave the biscuits heavy.  Just mix until the milk is integrated with the rest of the batter.  You might choose to start mixing with a spoon and then opt to using your hands to finish the incorporating.
-Spread a small amount of flour on your counter top and transfer the batter to the flour.  Knead only enough to allow your hands to stop sticking to the batter.  Again, less is more with this recipe.
-Simply roll out or press the batter until it is 1/2 inch thick.
-Take a cookie cutter or the opening of a drinking glass and cut out the biscuits from the batter.  Continue until all the batter is used.
-Transfer to a baking sheet and bake for 12 - 15 minutes until golden brown.
-Remove and let cool just for 5 minutes, then serve!

Enjoy!