butterscotchblastoff

Kick start your day with a good breakfast

Saturday Morning Biscuits

on July 19, 2014

 

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May I admit something sacreligeous? I think Southerners are close to ruining biscuits. They’re easy, people! Our friends from Down South want us to believe they’ve got the special touch, the secret, the last word on the subject. But Yankees know biscuit-baking, too! Just see how simple this recipe from The Yankee Magazine Cookbook is and you’ll never despair that you weren’t born with a box of White Lily flour in one hand and a bottle of buttermilk in the other.

Baking Powder Biscuits

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

2 tablespoons butter

¼ to 1 cup cold milk or water

Sift together flour, salt, and baking powder. Cut in butter with pastry blender or two knives. Stir in liquid to form a stiff dough. Turn out on floured board and knead briefly. Pat out to 3/4-inch thickness. Cut into rounds with floured biscuit cutter. Place close together on ungreased baking sheet. Bake 15-20 minutes in 400° oven, until tops are lightly browned. Serve piping hot with lots of butter.

Makes about 12.

Copyright © 1981 by Yankee Magazine. Harper & Row Publishers, New York

I made mine with half whole wheat flour and half all-purpose white and it took 3/4 of a cup of milk to get the right consistency. A wine glass works perfectly well for a biscuit cutter–and that’s a real Yankee touch!

 

 

 

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2 responses to “Saturday Morning Biscuits

  1. Audrey says:

    I agree! I’ve always wondered why they are considered a southern thing. Everyone and anyone can bake great biscuits. Geography isn’t a factor!

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