BISCUITS RECIPE NO MILK RECIPES

Steps:

• Preheat oven to 400 degrees.
• Mix flour, salt, baking powder and cream of tartar.
• Cut shortening into dry ingredients till it resembles coarse cornmeal.
• Whisk egg into milk and then add milk mixture to dry ingredients just till combined.
• Pat out dough on floured surface till about 3/4" thick - try to handle as little as possible.
• Cut into biscuits.
• I bake mine in a preheated cast iron skillet.
• Bake for 20-25 minutes or till light brown.
• Makes 12-15 biscuits (depending on what size glass you find to cut them with!).
• Variations:.
• *add 1/2 cup sugar and 1 teaspoons cinnamon to dry ingredients and 1 teaspoons vanilla extract to milk mixture for sweet biscuits. Its also REALLY good to add about 1/2 cup of frozen blueberries to these - leave out the cinnamon and they taste a lot like scones. Just add berries before the wet ingredients. Great with butter and honey or jelly.
• *add 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoons dry italian herbs and 1-2 teaspoons minced garlic to dry ingredients. Brush tops with melted butter and sprinkle parmesan cheese on top before baking for a quick Italian side bread in place of breadsticks/garlic bread.
• *add 1/2 cup shredded cheese, 1 cup cooked meat (sausage, bacon or ham), and 2 eggs (cooked/scrambled) for take-and-go breakfast biscuits. Mix the cheese, meat and eggs with the flour before adding the wet ingredients. The meat, egg and cheese are baked right into the biscuits. These freeze really well in small ziplocks and can be microwaved for about 1 minute for instant breakfast.

Steps:

• Place butter in the freezer for at least 20 minutes.
• Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
• In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
• Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
• Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.
• Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you've cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.
• Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.