Every so often, I just get the urge to make biscuits. I suppose it's the southern girl in me, the generations before me that spent countless hours in southern country kitchens, patting out biscuit dough on wooden tables or Formica counter-tops, calling out with a reminder that it's been too long since I've made biscuits.
Usually I follow my grandmother's method, taught to me by my mother and grandmother jointly (with both of them good-naturedly squabbling over whose method of cutting out the biscuits was better) as I stood beside them, just tall enough to reach the biscuit dough.
Some days, though, I make skillet biscuits.
Yes, as a good southern girl I know biscuits aren't supposed to look like this - biscuits are supposed to be light in color, tall in stature, and fluffy-flaky in nature. But mornings do exist when you are supposed to be studying, but instead are faced with an intense inner desire to make biscuits for Sunday brunch (welcome to my world!) - and that's when you make skillet biscuits.
Especially since, with their just ever so slightly sweet taste, and delicate, tender texture, they're perfect for oh so many fillings... (to be revealed in part II and part III...)
1 cup flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp cream of tarter 1/4 cup raw sugar 1 egg, beaten 1 T honey 1/2 cup low-fat milk
~ Stir together the flour, baking soda, baking powder, cream of tarter, and sugar. ~ Add the beaten egg, the honey, and the milk, and stir until combined. ~ Coat a non-stick skillet with cooking spray, and over medium heat, drop the batter by tablespoonfuls onto the skillet. ~ When one side is nicely browned, turn the biscuit and cook another couple of minutes. ~ Serve warm, with any topping you can imagine...