I am not a perfect baker. I tend to avoid measuring and I have a knack for flopping recipes now and then. For years I struggled with pie crusts, but eventually I triumphed over the pastry. Now I am turning my efforts to making biscuits.
I WILL create beautiful tasty biscuits- and they won't come from a can. I keep telling myself this, over and over. Positive thoughts...
Biscuits are a staple. An old standby. People made these simple flaky tidbits over a campfire on the Oregon Trail. Guess who can't make one with a relatively new oven and the Internet to help a girl out? My Grandmother would be so disappointed if she knew my secret.
I grew up watching her mix the dough with her hands, flop the mass on the floured table, roll the dough, and then cut perfect circles with a drinking glass. Her biscuits raised and were tender, flaky, and buttery.
My old biscuits could be used as a substitute for a hockey puck. I have been working on perfecting my method and slowly we are starting to see improvements. Today we managed to produce wonderful biscuits.
Maybe, I have mastered my techniques? I know, I am still crossing my fingers...
Baking Powder Biscuits
- 3 cups flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 Tablespoons sugar
- 1/4 teaspoon cream of tartar
- 3/4 cup shortening
- 1 cup milk
- 1 egg beaten
Cut in shortening and work with your hands.
Add milk and egg. Stir until blended.
Roll or pat out at 1 inch thickness, cut, and bake 12 to 15 minutes at 425 degrees.
What is your Achilles heel in the kitchen?