Breakfast biscuits made in a pan!Breakfast biscuits should be made from scratch. I'm no Pillsbury dough boy here, not today, anyway. I reached for the "Culinary Arts Institute Encyclopedic Cookbook" and chose a recipe titled 'camp biscuits' to get started. That's 2 cups flour, 3 3/4 tsp baking powder, 1 tsp salt, 6 Tbsp shortening, 3/4 cup milk. Mix together and knead lightly on a floured surface. Roll out to 1/4- 1/2 inch thickness and cutout the dough.
Melt 2-3 Tbsp butter in a large fry pan on low heat and fry the biscuits until brown on one side, flip them and brown the other side. They should be about 1 inch tall by now. who likes their biscuits big?
breakfast biscuits and more in the Culinary Arts Cookbook
whole wheat biscuits are good for you... cornmeal biscuits from me to you... Now have a look at some cool South American arepas....you'll see!
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