Breakfast: Oatmeal Apple Muffins
Lunch: Mac & cheese, leftover pizza
4 cups all-purpose flour
5 teaspons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening/butter, chilled
1 1/2 cup buttermilk
Preheat oven to 425
1. Sift the flour, baking powder, baking soda and salt into a food processor. Slice the chilled shortening/butter into pieces and add to the dry ingredients. Pulse for several seconds in a food processor, until the mixture resembles coarse crumbly meal. Add the buttermilk and stir until the dough just holds together.
2. Turn the dough out onto a lightly floured surface. Knead gently for 1 minute, adding a little extra flour as neccessary to incoporate all the ingredients and ensure that the biscuits will rise evenly. Pat into a 1/2” thick circle and let the dough rest, covered with a clean tea towel for about 10 to 15 minutes.
3. Cut the biscuits with a 2” round cutter dipped in flour. Arrange them about 3/4” apart on an ungreased baking sheet and brush the tops with a little buttermilk. Bake in the center of the oven until golden, 10 to 12 minutes. Cool the biscuits on wire racks and brush them with melted butter.
Makes 18 biscuits