The smell of fresh bread is always a crowd pleaser. Biscuits are quick and easy, but still give you the same satisfaction as freshly baked bread.
2/3 c Cold Milk
2 c Flour
4 t Baking Powder
3 t Sugar
3/4 t Garlic Salt
2 t Fresh Thyme (leaves only)
dash White Pepper
1/4 c Shortening
1/4 c Cold Butter
Preheat oven to 450°.
In a small bowl, beat an egg and the cold milk together. Then place it in the fridge.
Mix the next six ingredients together in a bowl.
Cut the shortening and butter into the dry mixture. Do this just until it resembles coarse crumbs. Don't over work the butter.
Retrieve your egg mixture from the fridge and stir it into the flour mixture. Don't over stir.
Flour a flat clean surface and and turn the dough out onto it.
Knead the dough about 20 times.
Flour a rolling pin and roll the dough out to 1/2 - 3/4 of an inch thick.
Flour a biscuit or cookie cutter and cut the biscuits out (I used a 2 1/2 inch round cutter). You can also cut square biscuits out with a floured knife.
Lightly grease a baking sheet and place the biscuits on the pan. Do not let the sides touch each other.
Place the pan in the oven and cook for 8-10 minutes.
Serve with butter, or something better. These biscuits make me want Shrimp Etouffee. Maybe I'll make that for dinner tonight. But don't let the herbs lead you to think these tasty little guys aren't great with raspberry jam too.