DH and I always celebrate birthdays and anniversaries the same way: we go out to eat. This year, though, our anniversary is on a Friday, and we can't go out on Shabbat, so we're postponing our celebratory meal until Sunday evening.
Still, I thought it would be nice to do a little something on the Big Day itself, and as you all know, I'm always looking for an excuse to bake. There was no question of doing something for dinner, since we've been invited to a friend's, so I decided to make a nice breakfast. I didn't have to wake up early or start the night before. These biscuits can be prepared in about ten minutes, plus 10-12 minutes in the oven.
The recipe is adapted from "Baking Powder Biscuits" in Betty Crocker's Homemade Quick Breads. I substituted butter for the vegetable shortening and used a food processor instead of a pastry blender. I also cut the recipe in half, since there are only two of us.
Buttery Biscuits
1/4 cup cold unsalted butter, in slices
2 cups all-purpose flour
1/2 tbs sugar
1`1/2 tsp baking powder
1/2 tsp salt
about 1/3 cup milk
Heat oven to 450 degrees F. Line a cookie sheet with parchment paper.
Combine flour, sugar, baking powder, and salt in a food processor and pulse to mix. Add the slices of butter and continue pulsing until the mixture resembles coarse crumbs. Transfer to a bowl. Add milk gradually, stirring, until the dough forms a bowl.
Turn dough onto a lightly floured surface and gently roll in flour to coat. Knead lightly. Pat 1/2 inch thick. Cut with a 2 inch cookie cutter or an overturned glass. Gather any leftover scraps of dough into a ball, pat it out, and cut more biscuits until the dough is used up.
Place the biscuits about 1 inch apart on the cookie sheet. Bake 10-12 minutes or until brown around the edges. Serve hot.
Makes about 6 biscuits.
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