Who says biscuits have to be round?
There's nothing like fresh biscuits to jazz up a simple meal of soup or salad. Here's a hint to make biscuit-making even quicker. Simply shape your biscuit dough into a nice rectangle, patting the edges to make them as straight as possible. Then use a pizza cutter to cut square biscuits. There's no waste, no need to re-roll the dough. Thirty seconds, and they're ready to go into the oven. Easy peasy. Want a recipe to go along with that time-saving hint? Here's one from Family Feasts for $75 a Week.
Really Big (Really Delicious) Biscuits
Makes 16 biscuits
Preparation Time: 40 minutes
- 4-1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
- 2/3 cup cold butter
- 2 cups milk
- 1 tablespoon white vinegar
Preheat oven to 425 degrees. In a large bowl, whisk together flour, baking powder, sugar and salt. Using a box grater, shred cold butter into the mixture and stir to distribute evenly throughout the dry ingredients. Pour the milk into a 2 cup measuring cup and add vinegar. Milk will begin to curdle a bit. Voila-- fake buttermilk! Pour milk mixture into the dry ingredients, stirring just until dough begins to pull away from the side of the bowl.
Turn dough out onto a floured surface and knead 15 times. Shape dough into a rectangle and roll it to 1-inch thickness. Pat edges smooth with your fingers, and cut into squares with a pizza cutter. Brush excess flour off biscuits and place them on an ungreased baking sheet. Bake until edges begin to brown, about 13-15 minutes. Serve hot.