When I was a teenager, a family friend taught me how to make biscuits and - more importantly - how to eat them with molasses. Until that point, I believed molasses was just an ingredient, albeit worthy, in gingerbread.
Don't let the idea of fresh-baked bread first thing in the morning intimidate you. Biscuits, as well as cookies, pancakes, and muffins (which don't scare you!) all qualify as quick breads. These rely on a chemical, rather than yeast, to provide the lift. Baking soda reacts more quickly than yeast, thereby allowing you to have a productive AND tasty morning.
the shoes and music
Reruns of The Nanny on in the background and flip-flops
the damages
large mixing bowl
dry cup measure
tablespoon measure
teaspoon measure
pastry cutter
wet cup measure
rolling pin
biscuit cutter or glass tumbler
the ingredients
flour
baking powder
salt
chilled butter or veg shortening
milk
the preparation
Follow the Joy of Cooking recipe for rolled biscuits.
SERVE with drizzle a spoonful of molasses, or add a pat of butter or dollop of berry jam, to each hot biscuit. Eat. Love.
tips and techniques
To cut your dough into even-sized rounds, try using an inverted juice glass or coffee cup with a 2-inch diameter.
Allow leftovers to cool completely and seal in a zip-top bag. They work great as next-day deli meat holders.
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