These biscuits are fairly fast--you can make them in about 20 minutes including baking time--so they are perfect for when you need to whip up a breakfast quickly. They are filling and slightly doughy, and perfect for using in a fast breakfast sandwich.
Note: If using buttermilk, add an extra tablespoon of sugar.
On a floured work surface, roll out the dough to about 1/2 inch. (If you're planning on making a nice egg sandwich or just want thick biscuits, go for slightly thicker dough, 3/4 of an inch or so; this will leave room to cut into halves.) Using a 3-inch biscuit cutter or a floured drinking glass, cut out rounds and place them on a baking sheet. Re-roll the scraps. Place in the oven for 10 minutes or so. They can be taken out when the tops of the biscuits look slightly brown, but for best results these should be cooked light. The biscuits should be removed from the sheet immediately upon removal from the oven so that the bottoms don't continue to cook and become brown. They can be served hot with honey and butter!
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