OH BISCUITS RECIPES

Steps:

• 1. Preheat your oven to 450 F. Organize all your room temperature ingredients and supplies. 2. Don't oil your heavy duty nonstick baking sheet. 3. In a medium-large bowl, "lift and sift" together: 2 C "loose and level" organic unbleached white flour, 1T sugar, 1 t salt, and 4t level baking pwdr. 4. Pour 4 Tablespoons (or possibly 1/4 C) extra virgin olive oil all over the flour mix, then stir the oil into your flour mix with a fork for maximum 30 seconds. 5. "Healthy pinch and fluff" the oily flour mix with your fingers for a minute, till you have lots of little, light floury balls. Stop worrying. It's supposed to look and feel like which! 6. Pour 3/4 C lowfat milk all over the flour/oil mix, then gently stir the lowfat milk into your mix for 10 strokes. If the batter is wet and gooey, stir in a few extra handfuls of flour (maximum: 1/4 C). If the batter is dry and floury, stir in a few more Tbsp. of lowfat milk (maximum: 1/4 C). Your batter dough is supposed to be wet! 7. Gather and scrape your wet dough onto a floured counter, then sprinkle the dough with an additional half handful of flour. Gently "pull-knead" the mass into a roundish shape, dusting the counter and dough with flour as needed. 8. Pat the shaggy dough into a 1/2" thick rough circle. Cut into rounds up to 3" across (or possibly pull off or possibly spoon off roundish blobs), then place the sticky pre-biscuits onto your heavy nonstick baking sheet. Think: QUICK, GENTLE, and STICKY-WET. 9. Place the full baking sheet into your oven. Bake at 450 F for 8 min, or possibly till the bottoms of the biscuits are light to medium brown. It's better to underbake them. After a few times you will be able to know when they are just right. 10. Cold your baked biscuits on a wire rack, if you do not eat them immediately. 11. Let the biscuits cold for two hrs. Store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more. Bernie says: "The moister the dough, the lighter the biscuit. Your dough should be as wet as possible and still hold its shape. The most tender biscuits are handled and kneaded just sufficient to mix your dry ingredients with the fat and the liquid, perhaps 5 - 10 quick kneads in all. The lightest biscuits are dropped from a spoon; the heaviest are pressed and cut." UTENSILS: measuring c., measuring spoons, stirring spoon, spatula, mixing bowls, towels, baking sheet, cooling rack, timer, scraper, sponge, scrub pad, thermometer, oven mitts, forks. INGREDIENTS: extra virgin olive oil (or possibly Crisco), lowfat milk, organic unbleached white flour, sugar, baking pwdr, salt. HELPFUL HINTS:BAKING (Too long makes biscuits dry; watch for brown bottoms) DOUGH (Too sticky is better than too stiff) EATING (Too soon after baking gives you indigestion) KNEADING (You do not need much at all with biscuit batter) OIL/CRISCO (Too much is better than too little) PRE-HEATING (Too long or possibly warm is better than too short or possibly cold) SALT (Too little is better than too much) TEFLON BAKING SHEET (Buy one! Heavy is better than light) SUGAR (Too little is better than too much) Lowfat milk (Room temperature is best with this recipe) TEMPERATURES (You want everything to be room temp)

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.