Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
103
Makes 12
biscuits
1 ¼ cups 2% milk
1 egg
5 tbsp. butter, softened
2 tsp. sugar or substitute
3 cups self-rising flour
¼ cup evaporated milk
1. Pre-heat oven to 400º.
2. Place milk, egg, butter and sugar or
substitute into the Torpedo™ and lock lid
into place. Press AUTO and allow to mix
through the first 2 intervals.
3.
Add the spill collar and sprinkle in the flour.
Again, press AUTO and allow the Torpedo™
to mix through the first 2 intervals. Remove
lid, making sure machine is turned off, and
pull biscuit mixture away from the sides of
the canister with a spatula as needed.
4. Add the evaporated milk, pouring it around
the inside of the canister. Lock lid into place
and PULSE 3-4 more times until batter is well
mixed but still a bit clumpy.
5. Spoon batter out in biscuit sized balls, form
into a round shape gently with your finger
tips and drop onto an un-greased cookie
sheet. Bake for 9-11 min. or until slightly
golden. Remove from oven and serve hot.
Shortcake Biscuits
Beas & Bscuits
Tip: These biscuits are great
for wonderfully light
“southern style” strawberry
shortcakes. While still hot
from the oven, split in half
and pour fresh crushed
strawberries over the
biscuits. Top with a dollop
of whipped cream made
in the Torpedo™ (see
recipe on page 60).