Three-Ingredients Biscuits
After Thanksgiving, I turned the turkey carcass and leftovers into a soup, and when the soup started petering out, I turned those leftovers into turkey pot pie. The pot pie was just a roux to which I added some turkey soup, sans most of the broth, and about a cup of frozen green peas. I poured the whole thing into a soufflés dish and topped it with a giant biscuit.
The biscuit top came out really lovely, flaky and golden. And it was so easy that I made biscuits sans turkey pot pie last night. The recipe has only three ingredients. Here it is:
Three-Ingredients Biscuits
Cut the butter into the pancake mix using a fork, or two butter knives, or a pastry cutter, until the butter is in small pea-sized or smaller bits through the mix (like making pie crust). Add the milk and stir until just moist. The dough should be pretty dry but should just barely form into a ball. Use your hand to gather the dough into a ball in the bowl and firm it up.
Dust flour or extra pancake mix on a space to turn out the dough. Roll the dough gently (I use a wine bottle) until it is 3/4 to 1 inch thick. Punch out circles (I used an inverted wine glass), place on a baking sheet, and bake at 350 to 375 for about 12 minutes.
Eat warm and definitely eat the same day, as they will turn to hockey pucks tomorrow. The biscuits are very dry, but they are good with jam or dunked in a cup of tea.
Options
• Use cold water instead of milk, but I find milk gives a better taste.
• Use low-fat butter milk instead of milk for more tang.
• Leave out the butter entirely.
• Brush the biscuits with milk or egg wash before baking for a nice golden top.
• Add a good pinch of salt to make the biscuits more savory.
• Mix in a handful of currants or raisins for a treat approximating an English scone.
The biscuit top came out really lovely, flaky and golden. And it was so easy that I made biscuits sans turkey pot pie last night. The recipe has only three ingredients. Here it is:
Three-Ingredients Biscuits
pancake mix or Bisquik, about 1 1/2 cups
cold butter, about a tablespoon
milk, about 1/2 cup, skim or whole
Cut the butter into the pancake mix using a fork, or two butter knives, or a pastry cutter, until the butter is in small pea-sized or smaller bits through the mix (like making pie crust). Add the milk and stir until just moist. The dough should be pretty dry but should just barely form into a ball. Use your hand to gather the dough into a ball in the bowl and firm it up.Dust flour or extra pancake mix on a space to turn out the dough. Roll the dough gently (I use a wine bottle) until it is 3/4 to 1 inch thick. Punch out circles (I used an inverted wine glass), place on a baking sheet, and bake at 350 to 375 for about 12 minutes.
Eat warm and definitely eat the same day, as they will turn to hockey pucks tomorrow. The biscuits are very dry, but they are good with jam or dunked in a cup of tea.
Options
• Use cold water instead of milk, but I find milk gives a better taste.
• Use low-fat butter milk instead of milk for more tang.
• Leave out the butter entirely.
• Brush the biscuits with milk or egg wash before baking for a nice golden top.
• Add a good pinch of salt to make the biscuits more savory.
• Mix in a handful of currants or raisins for a treat approximating an English scone.