Biscuits

I have a love-hate relationship with biscuits.

I love to eat them...but I hate to make them. They are the bane of my existence.

Not really. They might be if I had to make them on a weekly basis.

But I don't.

So I never do.

All the rolling & cutting out, and rolling again. It's just too much hassle. And don't tell me to just pop open a can. If you've ever tasted home-made biscuits that are melt-in-your-mouth good, you'll know the store-bought sealed ones cannot compare.

So I swore off biscuits. Until recently.

It's all thanks to the Cafeteria cooks at my school. They make home-made biscuits & gravy every Friday morning for breakfast. They don't pop open a can. Or fifty. They do it the old fashioned way with shortening, and flour, and salt, and baking powder, and milk.

And then they do something amazing! They press the dough into baking pans, cut it into squares & pop the pans in the oven. The biscuits cook up evenly - the center's of the pan's not doughy. And they're just as delicious and tender (if not more) as the round ones you roll & cut out, minus the work!


It's a win-win any way you look at it. Yummy biscuits without the blood, sweat, and tears. Okay maybe not blood. But definitely sweat. And tears. Many tears shed asking, "Why am I wasting my life rolling and cutting and rolling and cutting?"

You get the picture.

Yum. Delicious perfection.

I saved so much time making my biscuits, I had enough energy to make cookie dough. By why be industrious and bake cookies when you can bake cookie "bars"?

I love being lazy.

Biscuits

4 c. flour

2 Tbsp. baking powder

1 tsp. salt

2 Tbsp. sugar

2/3 c. shortening

1 1/2 c. milk

Preheat oven to 425 degrees. Combine flour, baking powder, salt, and sugar. Cut in shortening. Add milk and stir until just blended. Press into a ungreased 12x18" baking sheet & cut into squares. Bake for 12-15 minutes until lightly browned.