Light & Tasty Biscuits

I'm pooped. Being 28 weeks pregnant, working full-time and running after a 16 month old, sure does me in everyday!

You would be so sad to be a fly on our wall at night during the week, because as soon as the little man gets to bed around 7:30, we are not far behind. In fact, I'm having a hard time even typing this, but I do it for my readers.

That's right...dedication.

So, last night I threw together an egg casserole for dinner tonight. Breakfast for dinner as we like to call it. And of course you can't just have egg casserole for dinner, a carb has to be inserted as well. Right?

I've been making these quick and easy biscuits for a long time. Don't be afraid of them, as it does require a rolling pin...trust me, they take 10 minutes to come together.

Of course, top them with butter and homemade jam, and you'll be spent.

I was.

Light & Tasty Biscuits

2 c. flour (I've done both white or whole wheat)

2 1/2 t. baking powder

1/4 c. sugar or honey

1/3 c. shortening

1/4 c. milk

In a mixing bowl combine first 4 ingredients. Use a fork or pastry blender to cut in shortening, until it resembles coarse cornmeal. Add milk and lightly combine until dough pulls away from the bowl.

Turn out onto a floured surface and knead lightly for 30 seconds. With rolling pin, roll to 3/4 inch thickness, cut with biscuit or cookie cutter and place on a greased pan. Brush the tops of the biscuits with egg wash, melted butter or milk.

Bake at 450 degrees for 12 minutes, or until golden brown.

I'm thinking the leftovers will be nice tomorrow morning in an egg, ham and cheese breakfast sammie!