Don't Waste Biscuit Dough!

Dear Folks,

Today we're going to talk about biscuits with a real southern accent! 

Normally when we make our dough we use a biscuit cutter, then re-roll the leftover dough and cut some more. 

If you really want fabulous biscuit my tip is *touch them as little as possible with your hands. The heat of your hands breaks the dough down. Same as does a rolling pin. 

No fears though, I've found a way to prevent it. Flatten it with a rolling pin or even better a fruit jar filled with ice water (capped, of course!)

Then with a butcher knife cut the blobs of dough into squares, triangles or rectangle pieces. Place each piece in your pan. 

For real brown biscuits, on all sides, place them on your cookie sheet a few inches apart. 

For soft edges, place the biscuits close together. 

Here is the way you are saving time. No re-rolling dough, no cleaning the biscuit cutter! Wallah! 

Cook until slightly brown or more golden brown if you like. They can be served right away, cooled or even frozen to be used later. 

Wanna get real crazy with the biscuits? Cut up some cold cuts, slice the biscuit in half, add your fixings and enjoy! Yummy no muss, no fuss and easy snack. 

Recipe:

2 cups flour

1/2 tea salt

1/2 tea cream of tartar

4 tea baking powder

2 tea sugar

1/2 cup shortening

2/3 cup milk

Sift dry ingredients into a bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and stir until dough follows fork around bowl. 

Knead slightly. Pat out on lightly floured surface and cut. Bake on an ungreased cookie sheet at 450 degrees for 10-12 minutes, or until golden brown.

To reheat leftover biscuits, wrap in foil and heat in 300 degree oven for 10 minutes. Open foil halfway through heating if you want them crisp.