Provincial Biscuit Recipe
Biscuits in June?
If you lived in England right now you would totally understand. ♥
Basic recipe from Better Homes and Gardens 2005 Cookbook.
I date all the recipes inside when I make them. The spine is worn off. It's marked up and splotched.
I think one day, this will be really neat to look through.
3 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup butter and 1/4 cup shortening
1 cup milk (or 1 1/4 cups buttermilk)
butter for garnish
total time prep: 20 min
bake time: 10min
Makes 15 med biscuits OR 10 fatty biscuits.
Start at big picture, follow clockwise:
Stir together the flour,baking powder,sugar,salt, and cream of tartar. Cut in the butter using a pastry blender until mixture resembles course crumbs. Make a well in the center and add milk (or buttermilk) all at once. Stir until moistened.
Turn dough out onto lightly floured surface. Knead by folding gently and pressing, until dough holds together. (Literally about eight strokes or so, don't do too much kneading.) Pat and roll out to 3/4 inch thick. Cut with lightly floured biscuit cutter (or cookie cutter in my case here).
Place on ungreased baking sheet about 1 inch (2.5cm) apart. Bake for 10 minutes or so, until lightly golden brown. Add butter ribbons on top and serve right away for best taste.
I keep mine lightly covered on the counter for about 3 days.
(If they last that long.) Pop in the microwave for 10 seconds to reheat.