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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from recipe on Hillbilly Housewife. Using margarine instead of shortening gives it a buttery taste. (I use 65% vegetable oil spread but it wasn't one of the choices. It saves a few more calories but not many. I also use nonfat yogurt but low fat was the only choice.) Ingredients:
2 cups flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/4 cup margarine, 70% vegetable oil spread |
2/3 cup yogurt or milk or buttermilk |
Directions:
1. Preheat oven to 425F.
2. Put flour, baking powder and salt into a large bowl.
3. Add margarine and casually mix, don't mix it too well, leave the margarine pieces in small chunks... around the size of small peas. That's what makes the biscuits flaky. Mix for about 2 minutes.
4. Add the yogurt, milk or buttermilk and stir into a soft ball. On dry days you may need to add another spoonful or two of water or milk.
5. Take a piece of wax paper, lay it on your counter and sprinkle with a little bit of flour. Place your dough ball in the middle and knead it 10 times, no more, no less. This activates the gluten in the flour a little bit.
6. Flatten out dough with a rolling pin or with your hands until it is about 3/4 thick.
7. Cut with a biscuit cutter, rim of clean glass or whatever you have. Hillbilly Housewife says she uses a tomato paste can for small biscuits and tuna can for large. Or, you can form the dough into a rectangle and cut it into 12 biscuits for those who like square biscuits.
8. Lay biscuits on a cookie sheet or pizza pan and put in oven. Bake for 10-15 minutes, depending on size.
9. Lightly brush with melted margarine, if desired, for a pretty golden color after taking out of oven.
10. Serve hot.
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