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Tuesday's Tip: Breakfast for Supper/Weeknight Square Biscuits

Our family, like many other Southern clans, enjoys having breakfast for supper. We usually do this once a week, especially during the winter months. I rarely cook a full breakfast during normal breakfast hours, so we all look forward to eating these dishes at night.

There are several benefits to the breakfast-at-night meal. Not only are these foods tasty, they are generally fairly economic and easy to prepare. We keep it simple. Most nights Larry makes omelets, and I make a pan of Weeknight Square Biscuits, which we enjoy with a bit of butter alongside our omelets and as “dessert” with jelly or syrup.

My Weeknight Square Biscuits are quick and easy to make. There's no rolling or cutting out required! And, there's no leftover dough scraps!

Pat dough into a square on lightly floured surface. 

Use a large spatula to lift dough into prepared pan. 

 Cut dough into squares.

Brush hot biscuits with melted butter! 

Weeknight Square Biscuits

The secret to baking light, fluffy biscuits is to not over work the dough.  Once the liquid is combined with the flour, stir just until dough comes together.

2 cups self-rising flour
1/3 cup shortening
1 cup (approximately) milk or buttermilk

Preheat the oven to 400 degrees. Coat an 8x8-inch baking pan with cooking spray.
Measure flour into a bowl. 
Cut shortening into flour. (I usually start with a fork, move to a pastry cutter and finish by rubbing the flour mixture through my hands a few times.  You are trying to achieve a texture much like cornmeal.)
Once shortening is cut in, form a well in the middle of the flour mixture and add the milk.
Use a fork to gently combine the flour and milk, working dough as little as possible.
Lightly sprinkle work surface with all-purpose flour.
Place dough on floured work surface and knead 3 -4 times.
Pat kneaded dough into a ½-inch thick square.
Using a large spatula, lift dough into prepared pan, and gently pat dough so that it covers the bottom of the pan.
Cut the dough into even squares. (I cut mine into 9 squares.)
Pop pan into preheated oven and bake for 10-12 minutes.
Remove from oven and brush with melted butter.
Run a knife back through the cutlines.
Enjoy!
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Comments

  1. mubFebruary 1, 2011 at 1:00 PM

    No rolling and cutting sounds like my kinda biscuit! Do you think butter would work in these instead of shortening?

    ReplyDelete
  2. LisaFebruary 2, 2011 at 12:12 AM

    What a great idea to have biscuits without all that fuss about cutting them out.

    ReplyDelete
  3. ConnieFebruary 3, 2011 at 4:10 PM

    Hey, Mub! Hope all is well with you guys!!!
    You comment inspired a new post! You can read my thoughts on the Butter vs. Shortening in Biscuit Debate at:
    http://mealplanningwithconnie.blogspot.com/2011/02/buttery-biscuits.html
    Many blessings to you!!!

    ReplyDelete

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