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Easy No Egg, No Milk Biscuits



Between the Branston pickle, raspberry wheat beer bread, and Guinness Extra Stout brownies, it seems like all I'm doing lately is eating and sharing recipes. ;)  Today isn't much different.  After a weekend in Williamsburg, I ventured to my hometown of Osky to spend some time with family.  Today I'm lounging around my parents' house doing some work, studying, cuddling with my dog Adalae and cat Io, and hanging out with my grandma. 

My grandma's the one that got me started on tea once upon a time.  She'd brew hot black tea for me when I was little.  With a pinch of sugar.  And eventually I discovered how amazing a dab of milk could be, too.  Today I brewed a bit of Tetley for the two of us, but then realized that we had nothing to munch on!  And sadly, I found my mom's fridge to be fresh outta eggs and very low on milk.  (I'd need that milk for tea, after all!)  I didn't really feel like hitting up the grocery store.  I wanted biscuits with minimal ingredients and minimal effort. 

Luckily, a recipe came to mind.  A recipe I'd made one chilly midnight when I developed a serious biscuit craving but was out of eggs, milk, butter milk, sour cream... etc.  I did happen to have the the ingredients for a nifty no egg, no milk biscuit.  The simple recipe hit the spot that night, and so I figured I'd give it another go this afternoon for me and my gram's tea.

What You'll Need:

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons oil
1/3 cup water

What You'll Do:

Preheat oven to 450 degrees F. Mix all ingredients together. Knead on floured board for half a minute. Roll out to 1/2 inch thick. Cut with round cookie-cutter. Place on ungreased cookie sheet. Bake for 12(ish) minutes.  (Makes 8-12 biscuits.)  When you pull the biscuits out of the oven, slice them in half and add a dab of butter to each.  Jam is good on them, too.





They turned out so tasty and a perfect little compliment to our hot tea.  

You can find the original recipe at Cooks.com.  (I basically cut it in half since I didn't want to make too many.) 



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Comments

Anonymous said…
Thanks for the recipe! I made these with coconut oil and ended up putting a little honey butter on them. Yum :)
Anonymous said…
Perfect....gonna try this now. thanks
Anonymous said…
Absolutely delish! Topped them off with some homemade pear preserves!
Chrystal Mahan said…
Thank you so much for sharing these. I made these a few weeks ago. I'll be linking to you on my blog post tomorrow. Chrystal @ YUMeating.com
megalith said…
I did not care for these one bit, I'm sorry. So sour, they almost tasted like sour dough pretzels.
Jessica Hansen said…
I'm sorry that these didn't turn out for you! I make them all the time and I've never had trouble. Bummer!
Tangular Keller said…
Thanks,just made some with yams and the family loved them.
RetroMoe said…
My daughters love this recipe. It is quick and easy. The kids can whip it up in ten minutes and we are at the table in twenty. So good. Thank you!!
Jessica Hansen said…
Glad you enjoyed them! :D
Jessica Hansen said…
I love how quick they are to whip up, too! Glad your girls enjoy them! :D
Anonymous said…
Made these to go with spaghetti but I added parsley and garlic as well as garlic powder. My son loved them. Am making them again tonight for spaghetti supper.Super quick and easy. Thank you for sharing. God Bless

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