Looking for an Easy breakfast ideas Nutritious ? Cereal and Milk is your first choice health

 Try out this amazing homemade biscuit recipe fast and easy at home and have a wonderful breakfast like no other especially with your coffee and cup of tea.

 

What You’ll Need to Make Biscuits

·         A baking sheet that can handle the size of the scones.

·         Biscuit cutter so you get nice evenly sized biscuits.

·         Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.

·         A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.

·         A pastry brush to brush on melted butter when the biscuits are hot from the oven.

More favorite breakfast recipes:

·         In most of the world outside North America, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada. Biscuits in the United Kingdom, the Isle of Man, and Ireland are usually hard and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, shortbread, bourbons, and custard creams. The term "cookie" typically refers to only one type of biscuit (the sweeter baked dough typically containing chocolate chips or raisins); however, it may also locally refer to specific types of biscuits or breads.

·         In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened. Biscuits are usually referred to as either "baking powder biscuits"or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.

Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

 CourseBreakfast

 CuisineAmerican

 Keywordbiscuit, biscuits

 Prep Time5 minutes

 Cook Time10 minutes

 Total Time15 minutes

 Servings 12

 Calories246kcal

Ingredients

• 3 cups all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup COLD butter
• 1 egg
• 1 cup whole milk

Instructions

1.            Preheat oven to 450 degrees.

2.            The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

3.            Combine the dry ingredients in a large bowl. 

4.            Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 

5.            Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.

6.            Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

7.            Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 

8.            Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

For extra yumminess, brush the tops of the biscuits with melted butter..

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies' adopting the style of hunter-foraging.

Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health.

Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two. To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal.

Try out this recipe of the best homemade biscuit recipe fast and easy.

Check out this article of Basic Biscuit.

Also, try out this recipe “Egg muffin recipe and thanksgiving leftover”.

 

Have a wonderful breakfast!