This recipe is written in my mom's handwriting (Sue is Grammy's second daughter). The biscuits were a family favorite in our home when I was growing up. Based on the staining on my Grammy's copy of the recipe, I'd say it became a favorite of hers as well.
My mom would bake these biscuits at the same time as she was making a savory beef and vegetable stew or homemade turkey and rice soup. She took the time to split and pre-butter each biscuit as they came straight out of the oven, so by the time they hit the table, the butter was all melted into the insides of the biscuits. Yum!
- 2 cups flour
- 4 teaspoons baking powder [depending on altitude at which you are baking this may need to be adjusted down]
- 1 teaspoon salt [a later copy of my mom's recipe shows 1/2 teaspoon salt]
- 1/3 cup butter (or other fat) [a later copy of my mom's recipe shows 1/4 cup butter]
- 2/3 cup milk [a later copy of my mom's recipe shows 3/4 cup milk]
- Blend butter (or fat) with dry ingredients by cutting with bladed dough blender (aka "pastry cutter") until crumbly [click here if you need to see what this tool looks like]
- Add milk and mix well
- Roll out and cut into circles using a biscuit cutter
- Place on greased baking sheet
- Bake at 450°F for 12-15 minutes
If using buttermilk instead of milk, use 2 tablespoons more of buttermilk. Also, add 1/3 teaspoon baking soda in addition to the baking powder.
For a flakier biscuit:
Add an egg yolk to milk so altogether the liquid mixture totals 2/3 cup