Very Lazy Morning Biscuits

Fast, easy, forgiving, generates minimal dirty dishes.

All measurements are approximate: you can certainly do this with proper equipment (if you're awake enough to find it) but I make them with a coffee mug for a measuring cup and kitchen spoons for the salt and baking powder all the time and get away with it. Just don't use the mug you're drinking your coffee from.

First, count your hungry mouths. Then take roughly:

1 coffee cup (about 1 1/4 actual cups) all-purpose flour per 2 people, unsifted

1/2 Tablespoon baking powder per cup flour.

1/4 teaspoon salt per cup flour or a bit less if preferred. Unless you're using salted butter or are not allowed ANY salt, do use some.

1/8 cup butter (or other fat) per cup flour.

The fat is optional but it's better with; if you don't have enough use what you do have and it'll be fine.

There are handy little lines on the butter packet to tell you where to cut, or else 1/4 cup butter = roughly 1 inch of a pound packet.

1/4 cup water or milk or a mix therof per cup flour.

Preheat over to 350 F. Grease cookie sheet(s) or muffin tin(s) or use non-stick.

Combine flour and baking powder in a bowl. Cut in butter with two knives until texture of mixture is even (feels like really good garden soil).

Add liquid slowly (a slosh at a time) until batter is spongy, mixing with same two knives.

Use knives to nip off pieces of batter and distribute on sheet or in cookie tin (approx 4 biscuits/cup of flour).

Bake for 25 minutes while you make the rest of breakfast.

Do not make more biscuits than wanted for present meal as they don't keep.

You can also make this mixture in bulk (stop after cutting in the fat) and store it in the camping cooler (1 week), fridge (2 weeks) or freezer (roughly forever) and use it for biscuits, panbread, or, with more liquid, pancakes. For dry storage for camping, omit the butter or use Crisco, which has a shelf life comparable to that of the Roman Empire.

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Very Lazy Morning Biscuits

Fast, easy, forgiving, generates minimal dirty dishes.

All measurements are approximate: you can certainly do this with proper equipment (if you're awake enough to find it) but I make them with a coffee mug for a measuring cup and kitchen spoons for the salt and baking powder all the time and get away with it. Just don't use the mug you're drinking your coffee from.

First, count your hungry mouths. Then take roughly:

1 coffee cup (about 1 1/4 actual cups) all-purpose flour per 2 people, unsifted

1/2 Tablespoon baking powder per cup flour.

1/4 teaspoon salt per cup flour or a bit less if preferred. Unless you're using salted butter or are not allowed ANY salt, do use some.

1/8 cup butter (or other fat) per cup flour.

The fat is optional but it's better with; if you don't have enough use what you do have and it'll be fine.

There are handy little lines on the butter packet to tell you where to cut, or else 1/4 cup butter = roughly 1 inch of a pound packet.

1/4 cup water or milk or a mix therof per cup flour.

Preheat over to 350 F. Grease cookie sheet(s) or muffin tin(s) or use non-stick.

Combine flour and baking powder in a bowl. Cut in butter with two knives until texture of mixture is even (feels like really good garden soil).

Add liquid slowly (a slosh at a time) until batter is spongy, mixing with same two knives.

Use knives to nip off pieces of batter and distribute on sheet or in cookie tin (approx 4 biscuits/cup of flour).

Bake for 25 minutes while you make the rest of breakfast.

Do not make more biscuits than wanted for present meal as they don't keep.

You can also make this mixture in bulk (stop after cutting in the fat) and store it in the camping cooler (1 week), fridge (2 weeks) or freezer (roughly forever) and use it for biscuits, panbread, or, with more liquid, pancakes. For dry storage for camping, omit the butter or use Crisco, which has a shelf life comparable to that of the Roman Empire.