Cloud Biscuits
There is just something about the chill of winter that makes you crave the foods you grew up with, no matter how simple. My mother is a fantastic cook and I’ve gathered as many of her recipes as I possibly could over the years, especially the IC and IBS “friendly” ones.
Here I wanted to share her classic dinner biscuit recipe; it’s so simple and not too heavy, equally perfect with gravy, pear jam or simply on it’s own with a bladder friendly tea. They can easily be frozen, just allow them to reach room temperature before you put them into a freezer-safe container (they’ll stay at peak condition while frozen for about 6 weeks). The egg can be substituted with about 3 tbsp of egg whites and the milk can be any type you like (homogenised-skim, I prefer 1% though).
Cloud Biscuits
2 cups of all-purpose flour (organic if possible)
1 tbsp sugar
4 tsp baking powder
½ tsp salt
½ cup margarine (or ¼ cup margarine and ¼ cup shortening)
1 egg, beaten
2/3 of cup milk
Sift dry ingredients into the margarine (don’t melt the margarine, you want it to be cold). Mix until pearl sized pieces start to form, but it can be rough and crumby.
Combine the egg and the milk; add to the flour mixture to the egg and milk, in a single incorporation. Stir the dough until it follows a fork around the bowl.
Role the dough to a thickness of ¾ inch (approximately). Cut with a glass or biscuit cutter. Bake in a preheated 425-degree oven for 10 minutes, or until the biscuits are “ever so” lightly golden on top.
Makes about 10 biscuits, depending on what size the dough is cut to