Bomb Biscuits (your seven year-old can make!)
June 10, 2009 § 3 Comments
I remember singing biscuit praises on this blog a few months back — I croon over any opportunity to whip up a batch. As I see it, with biscuits, you just can’t go wrong: they’re fluffy, soft, melt-in-your-mouth, they require cheap ingredients, they make the house smell good, and they’re absolutely excellent with any kind of shmear on hand: preserves, warm honey, plain out of the oven, drizzles of maple syrup, spoonfuls of your favorite nut-butters, or seasonal delicacies like rhubarb spread (above: see the back pot on the stove).
I made this batch of biscuits last Sunday after an epic exploration of a nearby NYC park. I came back ravenous and sat down to eat in no-time. These biscuits took a mere 20 minutes to throw together, from the time I pulled the flour and baking powder off the shelves, to when I pulled out my chair and popped one of those blobby, bottom-crisped rolls onto my plate!
This is the easiest biscuit recipe I have and it’s totally fool-proof. I’ve made it dozens of times a year since I was seven. I think it originated from a Betty Crocker book that I found on my Grandma’s shelf one summer.
On occasion, for a heartier biscuit, I have substituted half the flour for whole wheat (a few times I’ve used all whole wheat). Whole-wheat flour will make these guys denser, less fluffy and more chewy. If you’re into that, go with some whole wheat flour — it’s excellent with a generous spoonful of thick honey. But I have a soft spot for the fluffy, all-white kind. To me, nothing beats it.
2 cups white flour
3 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1/3 cup vegetable oil
2/3 cup almond milk (or milk alternative)
1. Preheat oven to 425 degrees. Grease a baking sheet and set aside.
2. Combine dry ingredients in a medium sized bowl and fork/whisk. Set aside.
3. In a separate bowl, combine liquid ingredients. Whisk until incorporated. Slowly add dry ingredients to the liquids, stirring gently. The dough should be a bit sticky; depending on the humidity, you may not need to add in all the flour.
4. Bake 8-10 minutes, when biscuits are golden on the top, edges, and the bottom is golden-brown. Best eaten the day-of.
Diet Notes: Nut-free, vegan