Monday, June 27, 2011

Gram's Biscuits

American biscuits are not so different than English Scones, but you eat them for breakfast, lunch or dinner. Whether you like them plain, oozing with butter and jam, honey, or with butter and gravy, they are best served piping hot.

2 cups all-purpose flour, sifted
4 teaspoons baking powder
1 tablespoon sugar, optional
1 teaspoon salt
3 tablespoons butter
2 tablespoons vegetable shortening
2/3 to 3/4 cuups milk

Preheat oven to 450 degrees.

Sift flour, baking powder, sugar, and salt together. Using a fork, pastry blender, or 2 knives, cut in the butter and shortening. When the consistency is like that of coarse cornmeal, add the milk very slowly, so not to make the dough sticky or gooey. You want a firm dough that you can handle, but remember that too much handling makes dough tough.

Turn dough out onto a lightly floured board or flat surface and knead gently for about 30 seconds. Using a lightly floured rolling pin, roll the dough to a thickness of about 1/4 to 1/2-inch thick. Cut out circles with a 2 to 3-inch cookie or biscuit cutter (I use a floured glass - it worked for Gram's and it works for me).

Place the biscuits on an ungreased baking sheet and bake in the oven for about 12 to 15 minutes, or until golden brown.

Serve hot in any way you like - but don't be surprised if you have fewer than you thought when you put them in the oven.........!

Makes 12 to 16 biscuits