I love hot biscuits for breakfast–my goal is to get so good at biscuits, I don’t have to be fully awake to turn out a decent batch. In pursuit of said goal, I’ve figured out a few things: namely, the standard-size batch of biscuits yields too damn many for a household of two. And, it is too stinkin’ hot in south Louisiana most of the year to crank the oven up to 500 degrees just for a few biscuits. In all seasons but winter, a hot oven at 6:30 am ruins any hope of early-morning cool in the kitchen.
So here is my crafty workaround: make just a few biscuits at a time in the toaster oven. Problems solved! The small oven heats in a jiffy, though regular pans won’t fit inside it. It’s okay: plop the biscuits onto a small piece of foil for cooking, and when cool, you can wrap the leftovers with the same foil.
A scaled-down batch of dough (1 cup of White Lily self-rising flour, two tablespoons of no-trans-fat shortening, and 1/3 to 2/3 cup milk, buttermilk, or yogurt) yields six 2 1/2 inch biscuits. Just enough biscuits to have a couple left over for toasting later on.