I have a confession to make.
I am addicted to bread.
When I go to a restaurant, the first thing I go for is bread.
If given a choice, I will choose bread over meat or vegetables.
In fact, I will choose bread over sweets most times too.
This odd eating is not my fault at all.
No...the fault all sits on the shoulders of my
8th grade Home Economics Teacher.
She taught me all those year about how to make biscuits.
Not just any biscuit,
MELT IN YOUR MOUTH BISCUITS!
Do they still teach Home Economics anymore?
It was a required class when I was in junior high.
I was blessed with a wonderful teacher.
She taught us how to sew.
We made animal shaped pillows.
I still have mine,
it is a bright green octopus.
Odd choice looking back now, but I think I was
going through a phase in life where I was obsessed with all
things green...so I chose the green octopus.
She also taught us how to care for a baby.
This lesson involved carrying around a
five pound bag a flour, which was the baby, and keep
a log of when we "fed" it, when it "slept", who cared for
our "baby" while we were busy.
Teen Mom 80's style!
Once we mastered sewing and child care,
we moved onto cooking and baking.
And this is where my eating habit took a turn,
She taught us this recipe.
And she made us make it over
and over again, until we were master
While I may not know how to make
a macaron, or Crème Brule, I can make a mean biscuit!
These are quick to make, and never fail me.
They are perfect for breakfast with gravy,
or a Pot Roast Dinner.
Melt in Your Mouth Biscuits
2 cups all purpose flour
1/2 teaspoon cream of tarter
2 Tablespoon granulated sugar
4 teaspoons baking powder
1/2 cup shortening
2/3 cup milk
1 egg, beaten
Preheat oven to 425. Sift together dry ingredients. Cut in shortening until mixture resembles course meal. Slow mix in milk and egg, stirring just until combined. Turn mixture onto a floured surface. Knead dough five times. Pat into a 1/2 inch thick disk. Cut with round cutter or glass. Place 1 inch apart onto greased baking sheet. Bake 10-15 minutes or until golden brown.
** Yields 8-12 biscuits depending on the size cutter you use.
***If you have an aversion to shortening, you can substitute butter.
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