My great-grandmother was a fantastic baker. She was one of those people who always had something handy to offer if you just happened to stop by. I don’t remember every eating biscuits at her house, but as a teen I used to love to look through her antique cookbooks and read the recipes. This was one I found in her handwriting.
Now I make these biscuits for a special breakfast treat and, more often, to go with chicken pot pie soup (My Little Man’s favorite). They’re not your typical Southern biscuit – but then, Grandma wasn’t Southern. Instead, they have a distinctive taste and get golden and crisp on the outside, soft and flaky on the inside. I hope you like these as much as we do!
- 2 c. flour (both white and white-wheat work well - you can use either one)
- 4 T. softened butter
- 4 t. baking powder
- 3/4 c. milk
- 1 t. salt
- Measure dry ingredients and stir together.
- Cut in the softened butter.
- Add the milk all at once.
- Stir rapidly for a few seconds, then turn out on a lightly floured board.
- Knead vigorously for 30 seconds.
- Pat or roll to 1/2" or 3/4" thickness.
- Cut out and place onto a greased cookie sheet.
- Bake at 400 degrees for about 10 minutes or until the tops begin to brown.