Easy Self-Rising Biscuits

Easy Self-Rising Biscuits Breakfast, It’s What’s for Dinner
Breakfast is one of my favorite things—Sunday breakfast especially. It may or may not include eggs but, in my mind, it will always include a serious carb—something really bad for you, loaded with butter, and smothered in sticky-sweet goodness. Or, if you’re really lucky, savory pepper-y goodness.

Weekend breakfasts have lately been disappointing. We just haven’t been doing the Big Sunday Family Breakfast, which could be blamed on a lot of things; there are just too many activities going on. The main reason though? My kids have become cereal fiends.

I have one son who, given the opportunity, will eat cereal morning, noon and night. The other two are not quite as devoted, but they can do their own damage. And don’t get me started on the 46 year-old…

We easily go through five boxes a week, and the boys aren’t even in high school yet. (I buy milk two gallons at a time, every other day, and it’s only going to get worse).

In order to make up for my breakfast deficiency (and to use the increasing number of eggs that we have been getting from the chickens), I have been forced to make breakfast for dinner during the week.

Breakfast for dinner is a woefully underrated dinning option. (I mean hundreds of Denny’s can’t be wrong!) There ain’t no better comfort food than some fluffy scrambled eggs and Easy Self-Rising Biscuits with strawberry jam or honey. Let’s just be frank, sausage gravy is almost always a good idea. (Holy cow! My mouth is watering…) Add a little thick cut bacon, (I do mine in the oven.) or a ham steak, (I fry it up in a skillet.) and I am in heaven.

The best part is making enough biscuits to have a mini ham or bacon biscuit sandwich the next morning. (It is entirely possible that I was a lumberjack in another life.) And if you happen to have some leftover Southern style collard greens (‘cause doesn’t everybody?) throw those on your biscuit with the ham or bacon for an out of body experience!

Easy Self-Rising Biscuits
Adapted from King Arthur’s Flours
Yield: about 1 dozen 2-inch biscuits

These Easy Self-Rising Biscuits are pleasantly crunchy on the outside, moist and tender on the inside.

Ingredients
2 cups King Arthur Unbleached Self-Rising Flour
1/4 cup cold butter (cut into pats), or shortening
2/3 to 3/4 cup cold milk or buttermilk

Directions
Preheat the oven to 425°.

Place the flour in a large mixing bowl, and work in the butter or shortening just until it forms crumbs the size of large peas.

Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl. Add more milk or buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking to the surface.

Roll or shape the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick. Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Alternately, cut the rectangle into 12 small rectangular biscuits. If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.

Place the biscuits on an un-greased baking sheet, leaving at least 1″ between them so the edges can crisp. If you want the sides to be soft, arrange the biscuits so they’re barely touching. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.

Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Tips from the King Arthur’s bakers
To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk.

For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.

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