by Neil McDonough
Many JP Catholic students have had the privilege of chancing upon a batch of David Budke’s fresh baked biscuits at the Perch. He is usually happy to share if you ask, but for those who want to try making biscuits on our own, David Budke has released his recipe exclusively to The Pelican. Make a batch and feed you and your roommates a couple days worth of homemade breakfast.
2 cups of all purpose flour
3 teaspoons of baking powder
½ teaspoon salt (Don’t add salt if you’re using salted butter.)
½ cup of shortening, margarine, or butter
⅔ to ¾ cup milk
*David recommends doubling the recipe.
Pre-heat the oven to 450ºF.
In a large bowl combine flour, baking powder, and salt if your butter is unsalted.
Using a fork, cut in the butter and mash till the flour becomes a coarse,crumbly consistency.
Add the milk.
Stir with a fork just until a soft dough forms.
Turn dough onto floured surface; sprinkle lightly with flour.
Knead gently 10 to 12 times until it’s no longer sticky.
Press the dough to ½ inch thickness, and then use a cutter, or a cup turned upside-down, to cut the biscuits.
Bake the biscuits on an ungreased baking sheet at the 450º for 8 to 12 minutes or just until they’re looking nice and golden brown.
Take them out and let cool.
Add jam, peanut butter, normal butter, an egg or just take a bite dry. However you enjoy your biscuits, this recipe will serve you well.