Making biscuits without leavening agents can be a bit challenging, as they rely on baking powder or baking soda to rise and create a light and fluffy texture. However, you can still make a type of biscuit known as "shortbread biscuits" using the ingredients you mentioned. Shortbread biscuits are typically denser and crumbly, but they can still be delicious. Here's a basic recipe for homemade shortbread biscuits:
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter or shortening, chilled and cubed
- 1/4 cup cold milk or water
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and salt.
Add the chilled butter or shortening to the flour mixture. Use your fingertips or a pastry cutter to cut the fat into the flour until the mixture resembles coarse crumbs.
Gradually add the cold milk or water to the mixture, a little at a time, while stirring with a fork. Mix until the dough comes together and forms a ball.
Transfer the dough to a lightly floured surface and knead it gently a few times until it becomes smooth.
Roll out the dough to a thickness of about 1/4 inch (0.6 cm). You can use a rolling pin or simply press it down with your hands.
Use a biscuit cutter or a glass to cut out individual biscuits from the rolled dough. Place them onto the prepared baking sheet, leaving a small amount of space between each biscuit.
Optionally, you can prick the tops of the biscuits with a fork to create decorative patterns.
Bake the biscuits in the preheated oven for about 15 to 20 minutes or until they turn lightly golden around the edges.
Remove the baking sheet from the oven and let the biscuits cool on a wire rack.
These shortbread biscuits will have a crumbly texture and a rich buttery flavor. They can be enjoyed on their own or served alongside tea or coffee. Remember that without leavening agents, they won't rise like traditional biscuits.