Biscuits Sans Shortening

Mason and I love biscuits and had one certain favorite recipe from the beginning of our marriage from the LaBelle Cuisine: Recipes to Sing About that one of my Mom-in-laws gifted us from her vast library of cookbooks. Great southern biscuit recipe, even with mixed flour (I liked using 2/3 whole wheat) and the hubby still loved them! However, they require shortening to make and in Korea, that just isn’t an everyday option.

This recipe is one my family has used since Megan was in 3rd grade…I want to say it was attached to “Sarah, Plain & Tall” and we have always referred to it as “Maine Shore Bread”. It’s a great easy recipe that yes, even a 3rd grader can make nearly independently and it makes great biscuits sans shortening. The reason I keep returning to it is that it takes a matter of minutes to mix the dough, plop the biscuits (I prefer the “drop” method to rolling/cutting), and bake them for a hot fresh yum!

Ingredients:

  • 2 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 2/3 Cup Milk
  • 1/3 Cup Oil
Directions:
  1. Preheat oven to 450*F
  2. In a large bowl with fork (I prefer a spatula), mix dry ingredients until well blended.
  3. In a separate pitcher/small bowl, mix milk & oil.
  4. Add to dry ingredients.
  5. Stir until dough forms ball.
  6. Knead dough by hand 10x or until smooth. (sometimes I do this in the bowl, sometimes on a lightly floured surface-either works)
  7. Roll dough to 1 inch thick; cut or shape into 10-12 biscuits. (This is where I use a spoon, scooper, etc. and make drop biscuits)
  8. Place on an un-greased cookies sheet.
  9. Bake for 10-12 minutes.

Now you can enjoy some homemade biscuits sans shortening in under 30 minutes too!

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