One of the things that can be tough to come or keep on hand fresh is good bread.
Now, good bread is not a biscuit, but this is a quick and easy way to come up with something to go along with your eggs or whatever it is you have in mind.
After browsing through some recipes seems like the following basics hold across biscuits and quick breads like pancakes. So this is more like a macro recipe, which saves time in terms of stressing out over particular recipes, or giving up on baking or cooking because the ‘right’ ingredients are not at hand. So these are the basics so that you can adjust according to your available ingredients.
1 cup flour (or cake flour in the case of pancakes)
2 tsp baking powder (makes it fluff; reduce if desired)
1 tbsp sugar (to taste – add 50% more a sweeter taste) (optional)
a bit of cream of tarter (1/4 tsp or so) (optional)
a bit of salt (1/4 tsp or so) (optional)
1/4 cup some type of oil
1/4 cup of some type of liquid
OIL OPTIONS – In terms of the oil, this could be butter, shortening, bacon crackels, vegetable oil, or whatever you like.
LIQUID OPTIONS – In terms of the liquid, even water works as your liquid – as will milk, buttermilk, or cream for richer results.
(A side note: You can add an egg if you like. Pancakes are basically like biscuits with egg in the batter. This will make your batter wet and hopefully pourable – add more liquid if needed, ideally buttermilk in the case of pancakes).
You should get a crumbly dough, unless it is on the wetter side, in which case it should stick together easily. In either case, work the dough with your hands into the shape desired.
You can fry your batter in oil if you are feeling decadent, or bake it in the oven at 425 degrees for 11 – 15 minutes or so, depending on the sizes of your biscuits. One larger biscuit will take longer.
I like to shape mine into a large flat round, like a Sope shape (the recipe makes 2 / cut in half for one) and to bake it takes about 12-15 minutes depending on the oil amount used (ie how wet the dough is when you put it into the oven). More oil in the batter seems to take longer to bake to finish.
New York Times
Green Tomato Cake Recipe on About.com
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