I had to enlist Uncle Ed in showing me the 1951 method of biscuits recipes from “the bible” of home cooking.
Standard Biscuits:
- 2 cups all purpose flour
- 1/4 cup shortening or butter
- 2 tsp baking powder
- 1 tsp salt (I use 2)
- 3/4 cup milk
Sift flour, powder and salt, cut in butter and knead till smooth-ish, not all smooth. Roll out half inch thick and cut to size.
I really wasn’t listening when he told me not to roll them too thin. My first batch, plain hockey pucks. I’ll spare you the photos, just stuck with a half inch or more.
Onward and upward.
Parmesan Garlic Biscuits:
Standard biscuit recipe but a cup of shredded Parmesan and a minced whole garlic kneaded into the dough.
Jammers:
Standard biscuits but with a depression pinched in and baked with jam. Nothing to it.
