Emergency Biscuits (No Milk, No Butter)
These quick biscuits, born out of necessity, turned out so good, they’ve become a go-to recipe. Soft inside, slightly crisp outside, and ready in just 10 minutes. Perfect for when you need bread in a hurry!
Equipment
- 1 Mixing bowl
- 1 Fork or whisk
- Measuring cups & spoons
- Bench scraper or knife for cutting
- Baking sheet
Ingredients
- 250 g self-rising flour see notes below
- 110 ml water
- 70 ml vegetable or Olive oil
- a pinch of salt
Instructions
- Preheat oven to 220ºC (450ºF).
- In a mixing bowl, combine self-rising flour and a pinch of salt.
- Add water and vegetable oil. Mix with a fork until the dough comes together (do not overmix).
- Transfer dough to a lightly floured surface, gently flatten with your hands, and cut into rounds or squares
- Place biscuits on a baking sheet.
- Bake for 10 minutes, until lightly golden.
- Remove from oven, let cool slightly, and enjoy warm.
Notes
- If you don’t have self-rising flour: for every 125 g (1 cup) flour, add 1 ½ tsp baking powder + ¼ tsp salt.
- Best eaten fresh, but can be stored in an airtight container for up to 2 days.
- Add herbs, garlic powder, or nutritional yeast for extra flavor.
