My Fifteen-Second Biscuit Recipe
Really as fast as whop biscuits
I used to have six little ones running around my feet, and a husband who regularly left the house early and forged his way through five miles of untouched woods with a machete, daily. I had to make food happen fast.
One day, after many decades of homemaking, I decided to try a recipe that had been floating around in my head for weeks. It involved substituting whole cream for butter and milk in making biscuits.
After several failed attempts, I found the ratios and was it EVER easy!
Not European biscuits
Lest we be confused, this story is not about dessert-type biscuits or tea-type biscuits. This is about American biscuits that serve exactly as any other bread stuffs, as a vehicle for melting butter, and adding jelly, jam, gravy, syrup, or bacon/egg/cheese. In other words, this biscuit is not to be served after the meal, but AS the meal.
And rightfully so. No one wants a dessert that can be stirred up without thinking, as this recipe can be. No, for dessert we want something with layers or delicate icings or plenty of raisins or…
