Biscuits: The Recipe


My biscuit recipe has been requested per a previous post.

First of all, it’s not my original recipe. It is, however, the standard by which I judge all others. Those biscuits that come from mixes, the freezer, or a can, are too oily and lack the homey and rustic properties of the below. Also, you have to hunt for this recipe as Better Homes & Gardens cookbooks have changed. This is from Better Homes and Gardens New Cook Book (c)1965, page 77. Yum.

Biscuits Supreme

2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2 inch thick; cut with biscuit cutter. Bake on ungreased cooky sheet in very hot oven (450) 10 to 12 minutes. Makes 16 medium biscuits.

How I change things up (because I’m a rebel):

Again, I just can’t stand Crisco! Why have fake fat when real fat is available in so many other less guilt-ridden forms. Yes, it’s still fat, but I have come to believe that not all solid fats are made equal. Thus, I have had excellent success with the Spectrum brand pressed palm oil and Earth Balance shortening sticks. If you want buttery biscuits, well then use either Earth Balance “butter” or the real stuff.

Milk is great, but for those who want “buttermilk” biscuits, then be my guest and throw in some buttermilk in place of the milk. Live it up.

To pretend that these have some health value, I make them with one cup whole wheat flour and one cup white all-purpose flour. Hearty!

Make sure that you enjoy the biscuits with liberal amounts of butter and homemade jam or sausage gravy. And be grateful to your ancestors (or at least MY ancestors) for needing sustaining food that turned out to be pretty darn tasty.

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1 Comment (+add yours?)

  1. The Embellished Nest
    Nov 06, 2011 @ 19:36:12

    Your photograph is beautiful!

    Reply

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