I'm calling this a no recipe biscuit because I really make them without any recipe, just an idea of what proportions of what are needed to have a yummy biscuit. The only constant is around 2 tsp of baking powder.
During our storm this week (I know, I'm talking about it again, but we just broke a snowfall record and I got two whole days home from work out of it) I would hurry off to the gym early in the morning only to return starving. My darling other half can not cook. Will not cook-- honestly, I'm kind of happy with it-- so when I return home and he's still asleep, I know I've got to whip something together. From the time that you procure the ingredients, preheat, mix and bake, it takes about 10-15 minutes tops.
I think the basis of this recipe or proportion comes from a biscuit topping that I put on vegetable stew, but who knows. These are drop biscuits, so once you mix the batter you simply drop spoonfulls onto a parchment lined baking sheet. Here's the basics:
2 cups some flour combination
2 tsp baking powder
salt
about a cup of liquid
1/4 or 1/3 c of an oil/lipid of some kind
HI. That's it. My favorite combo was one I made yesterday. These were the lightest, fluffiest, most delicate biscuits I'd ever had. I think. The cake was only lightly flavored so it really showcased the add ins:
2 cups all purpose white flour
2 tsp baking powder
salt
1 cup soy milk
1/3 cup olive oil
-after mixed I added in freshly grated Parmesan cheese and quite a few cranks of the old pepper mill. Parmesan peppercorn biscuits if you will. Yum!
