Homemade Biscuits

February 24th, 2010

Saturday I told you about our big breakfast traditions.  And I mentioned that my daddy taught me how to make scratch biscuits.  I’ve also heard them called baking powder biscuits.  Y’all complimented me on how well they rose and how yummy they looked so I thought I’d let you in on mine and my daddy’s secret. 

 

When I asked Daddy what his recipe was he laughed and said, “Oh, I don’t know, gal, it’s on the back of the baking powder can.”  Sure enough.  There on the back of the Clabber Girl can was the recipe my daddy had used my whole life.  They’re called “Old Fashioned Biscuits”.  And now, courtesy of Clabber Girl, I give you my daddy’s recipe.

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons Clabber Girl Baking Powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup milk
• 1 tablespoon soft margarine or butter

Directions

In a bowl stir together flour, baking powder, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture and add the milk all at once.  Stir just until moistened and dough pulls away from the sides of the bowl.  On a floured surface, lightly knead dough for 30 seconds.  Roll dough to 3/4-inch thickness and cut biscuits with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.  Place biscuits close together on a lightly greased baking sheeet.  Brush tops with soft margarine.  Bake in a 475 degree oven for 11-15 minutes or until golden brown.  Serve warm.  Yield: Makes about 8.

My Recipe Notes

I double this recipe.  It makes plenty for our large family and I keep the leftovers.  I used the cookie cutter instead of a biscuit cutter (my daddy always used a juice glass).  Nothing else changes.  I’m a recipe changer, but not on these.  

Keep your leftovers.  I love them the second day (or the third or the fourth) just as much as fresh.  This part of the recipe comes from my mama.  She always sliced them in half, buttered ‘em up, and put them in the oven under the broiler.  Watch them closely – they brown quickly.  Pull them when the butter melts and the edges just start browning.  Smear them with jelly and serve ‘em warm.  Enjoy!