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Biscuits. (Sorry Goldie, not that kind)

Everyone seems to be baking bread during their sequestering. This must be true because there is no yeast to be found in any of the local markets. Since I had no crusty bread to go with my soup and I have no yeast I decided to make some biscuits. They may not be award winning, and you have no company to impress, so they are good enough a time like this. Of course I hope there never is another time like this but you might want to give them a try. As Larry David might say, they are "pretty, pretty, pretty good." The most challenging part for me was cutting them out.


The first step is to sift the dry ingredients into a bowl. If you don't have a sifter you can use a large whisk and fluff them up.


Sift 2 cups all purpose flour with 2 tbsp baking powder*, 2 tsp of sugar and 1 tsp of salt.


Melt 5 tbsp butter and immediately, when still very hot, pour into 1 cup of milk


Pour milk/butter mixture into dry ingredients and mix thoroughly.


Put dough on a floured surface and pat into a 1 inch think rectangle. Fold in half and pat again into a 1 inch thick rectangle. Do it again.


Cover with a towel and let rest for 30 minutes.


After 20 minutes turn on your oven to 425


Pat the dough so it is about 6 inches by 10 inches. Or into a shape that you can divide easily into 8 to 10 rectangular pieces.


IF you have a biscuit cutter you can cut them out. Smush (very technical cooking term) the leftover dough together to get another biscuit or two.


I have read that if you don't have a biscuit cutter you can flour a glass rim and use it to cut out the biscuits. The has not worked very well for me because, even with the flour, the lack of a clean cut smushes the side together and inhibits the rising of the biscuit. I have had better luck cutting them into rectangular shapes with a sharp - not serrated - knife.


Bake about 12 to 15 minutes.


Option: If you would like some cheese in your biscuits you can cut some cheddar into very small cubes and mix them into the dry ingredients before adding the milk/butter.


*Baking powder is one of those products that can get old and inactive if left too long on the shelf. It has a use by date on it. If you want to check yours put 1/2 tsp in a bowl and add 1/4 cup boiling water. If it bubbles up vigorously it is fine. If not, try to get a new can.

















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