Basic Biscuits

My mom's recipe for light, easy biscuits has saved me a few times when I need a quick soup accompaniment. I know everyone must have a biscuit recipe but I just don't want to lose my tried-and-true morsels of flaky goodness.

This is also a reason why I love my food processor - "cut in the butter" was my least favourite instruction ever until I discovered these wonderful whirl-y blades.

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 cup shortening (margarine is fine)
• 3/4 cup milk for molded biscuits - 1 cup for "dropped" biscuits

Mix together dry ingredients, cutting in shortening. Add milk and mix lightly - just until moistened throughout. Form biscuits however you like or drop on greased baking sheet for crusty goodness. 450 degrees for 12-15 minutes.


Serve hot with butter (obviously)!

Zwieback

This Mennonite classic was prompted by my father-in-law's insistence that I "find them and make them."  It took me forever to figure out what they were, as he pronounced it "Toy-buck" (possibly low German or Russian?). Unfortunately the link I originally took it from has disappeared so I am unable to cite my source.  They were surprisingly easy - not super quick but high-yield.

Start with:

• 1 tsp sugar
• 1/2 cup water
• 1 Tbsp dry active yeast

Mix and let sit 5-10 minutes.  Once the yeast has foamed up, add 1.5 cups of warm milk (not too hot) and 1.5 Tbsp vegetable oil.

• In separate bowl, mix:
• 4.5 cups white flour
• 1.5 tsp salt

Take 2 cups of the above mixture and cut in 1/2 cup of room temperature butter. Add it to the wet ingredients, then add the remaining flour. Knead gently on lightly floured surface.  Let dough rise until doubled (cover bowl with a wet cloth or plastic wrap and set in a warm place).

Shape into two-part buns (larger one underneath, smaller knob on top, poke your finger down the center to stick them together).  Bake on parchment paper for 18-20 minutes at 400 degrees F.

Eat when warm with butter and jam.  Delicious!