Fluffy Egg-Free Biscuits

I woke up this morning to the sound of rain and a quiet house.  Moseyed over to the kitchen, boiled some water for tea and whipped up a small batch of biscuits.   After a week of holiday buzz including, but not limited to, large family gatherings, airport traffic, high calamity cooking, debauchery and boozification, an exorbitant amount of sugary treats, loving hugs and, of course, the inevitable family tension that I will blame on the large people/bathroom ratio (4 women sharing 1 bathroom is bound to lead to disaster), I am oddly wishing that the buzz of family chaos wasn’t over (albeit sharing a king sized bed with my 95 pound 14 year old sister was like sharing a twin sized bed with a 400 pound moose).  I love my dramatic family.  Character traits that I thought of as “annoying” when I was an adolescent are now endearing to me.  With our crazy mix of PD’s (“Personality Defect’s”, a term invented by my father) there is never a dull moment in the Chizmeshya household. 



1 cup all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter (cold)

2/3 cup milk



Preheat the oven to 450 degree’s Fahrenheit. 

Mix dry ingredients together.

Using a cheese grater, grate the butter into the flour mixture.  Using your hands toss and blend the butter and flour mixture until the butter is evenly distributed throughout.

Create a hole in the middle of the mixture and pour in the milk.  Using a fork gently stir in the milk just until the milk is absorbed and the dough isn’t “wet”.

Place dough on flour dusted surface and fold 3 or 4 times.  The less you fold the dough the fluffier the biscuit will be so don’t over-do it. 




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