This is Dominic’s Maternal Grandmother, Marian Barnes’s recipe for “Good Biscuits”. I wish I would have known Dominic’s Mom Mom, so I could thank her for giving birth to my wonderful Mother In Law and friend. I would also liked to have talked to her about her artwork, and cooking, and learn what inspired her, and share with her my inspirations. My Mother in Law made this recipe throughout Dominic’s childhood. He remembers hand halving them and eating them with chicken and onions. During strawberry season in Pennsylvania, their family enjoyed the halves with liberal spoonfuls of ripe, juicy, strawberries.
I made these today for lunch. We hand halved them, and spooned the light, fluffy halves with chicken, vegetables, and gravy. Sadly strawberries are not in season, otherwise they would be eaten for dessert as well.
I took this picture so you can see the coarse mealy texture, you end up with when you cut a solid fat(butter, or shortening) into the flour,baking powder,salt mixture.
My Mother In Law pats her dough out to one half inch thickness, so I patted my dough out. If you would rather use a rolling pin, go for it. I then used a mason jar lid to cut out some of the biscuits, then I found our biscuit cutter so I used that for the rest. Be sure to pat, and cut them out on a lightly floured surface.
Only your imagination will limit the ways you can eat these biscuits. Dominic and I have enjoyed them for breakfast, with sausage gravy. Marjie can attest that these are delicious with a generous spread of almond butter and jam. Georgia likes them plain, or spread with butter and jam. In the future, I will try sandwiching them in between cucumbers, carrots and hummus, turkey and thin slices of avocado, chicken salad with lots of crunchy veggies. They will also pack beautifully in lunch bags. Let your imagination run wild. Marian’s original recipe calls for shortening, and that is how my Mother In Law makes them. I did not have any shortening, so I used cold butter instead. The original recipe calls for 1/4 tsp salt. I added a scant 1/2 tsp. Please try out this recipe for “Good Biscuits”, and let me know how you enjoy them.
|Baking Powder Biscuits|
- 2 cups unbleached all purpose flour
- 4 tsp baking powder
- scant 1/2 tsp sea salt(a little less than)
- 1/4 cup unsalted butter
- 2/3-3/4 cup milk(add just enough for the dough to come together. Do Not Overwork, or your biscuits will be hard and tough, instead of soft and fluffy)
- Preheat oven to 425 degrees F.
- Add flour baking powder and salt to large bowl
- Cut cold butter into pieces and them cut it into the dough with a dough cutter or 1-2 forks
- Stir in between 2/3-3/4 cup milk, just enough for the dough to come together. Do not overwork, or your biscuits will be hard and tough, instead of soft and fluffy)
- Dough should come together quickly, and should not be sticky when you handle it
- Place it on a clean lightly floured surface
- Pat or roll out to 1/2 inch thick
- Cut biscuits out in whatever shape thrills you
- Place on unlined, ungreased cookie sheet, 2-3 inches apart
- You should get 12 nice sized biscuits
- Bake for 12-14 minutes, depending on your oven(watch them closely after 12 minutes)
- Enjoy them hot, warm, or room temperature, but they are at their absolute peak of deliciousness hot out of the oven