I consider soup and biscuits a fast winter meal. And these biscuits are fast and they use up a pesky leftover: hot cereal. Even *I* do not reheat hot breakfast cereal! There's the compost pile for last resort. . .
Enter Hattie Big Sky, that included a very thrifty recipe for biscuits using leftover cereal!
I freeze any leftover cereal in very approximate 3/4 c. amounts and just whip it out whenever I have 20 minutes before supper and desire something bread-ish.
Tonight we ate our biscuits with mushroom bisque from Moosewood, and roasted beet salad (with grapefruit, feta, and walnuts).
3/4 c. cooked and cooled hot cereal
1 1/2 c. whole wheat or rye flour [I use WW]
4 tsp. baking powder
1/2 tsp. salt [depending how you salt your cereal]
2 Tbs. lard [or shortening, I suppose]
approx. 1/3 c. milk
Cut together dry ingredients and cereal. Cut in lard. Add milk just until you can squeeze a soft dough (it helps if you've made traditional biscuits before so you know what texture you're aiming for). Knead a few times gently. On floured surfact, pat gently into 1/2" shape (I aim for a square). Cut into shapes (I aim for squares). Bake at 425 for 12-15 minutes.