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.