Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Cloud Biscuits
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- #89843
These biscuits are light and fluffy, just like their name implies. Perfect for biscuits and gravy, breakfast sandwiches, or alongside fried chicken.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup shortening
1 egg, beaten
2/3 cup milk
directions
Preheat the oven to 450 degrees F.
Sift the flour, sugar, salt, and baking powder together into a bowl. Add the shortening and cut it into the flour mixture with a pastry blender until it resembles coarse crumbs.
Whisk together the egg and milk. Add it to the flour mixture and stir until it forms a dough.
Turn the dough out onto a floured work surface. Knead the dough approximately 20 times.
Roll the dough out to a 3/4-inch thickness. Cut the biscuits using a floured 2-inch biscuit cutter.
Place the biscuits on an ungreased baking sheet. Place the baking sheet in the oven and bake at 450 degrees F for 10-13 minutes or until lightly browned.
Remove the baking sheet from the oven and transfer the biscuits to a wire rack to cool slightly. Serve the biscuits warm or let cool completely and store in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
Can you use lard instead of shortening?
Yes, lard can be substituted for the shortening
June 15, 2014
The very best
February 10, 2014
I have tried several biscuit recipes on here, but this one turned out the best.
May 15, 2011
All ingredients are standard staples, so I had everything at home I needed to make. Easy to make. I liked the recipe because it told me EXACTLY how many times to knead the dough, which is usually subjective. Just the right amount of sweetness. Came out very fluffy and light taste.