PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
THE FOOD MY MOTHER LEARNED TO MAKE
ON THE FARM CAME FROM THEIR FARM
ANIMALS AND THE VEGETABLES THEY
GREW. THEY USED LARD RENDERED FROM
THEIR OWN HOGS, AND MILK FROM THEIR
COWS, FOR THIS RECIPE
|2 tsp||double action baking powder|
WITH A PASTRY BLENDER OR FORK (MOM
USES HER FINGERS) MIX IN:
WORKING QUICKLY WITH A FORK, MIX
Concan, TX (pop. 440)
Member Since Oct 2011
Mom's biscuit's and gravy has always been a much loved tradition in our family. There was a time when Sunday morning would not be Sunday morning without them. Mom does not cook anymore and we so miss those flaky biscuits. I am ashamed to say that at the age of 63, I have never learned to make her biscuits. She recently taught me to make them. So with her instructions and my labor we had biscuits and gravy this morning. After taking a bite, and with a smile on her face, she said, "This biscuit tastes just like my mom made." For me that was a very good feeling.
The dough should not be sticky. If it is sticky incorporate a little more flour. Lay dough on a lightly floured surface and knead about 15 to 20 times. Roll to 3/4 inch thick and cut with a biscuit cutter or a jar opening dipped in flour. Mom said she adds a little melted shortening in the baking pan and lays the biscuit in the oil, then flips it over to lay on the other side in the oil. She likes to place the biscuits close together in the pan. She says it will make softer biscuits and if you want crusty biscuits do not add oil to the pan and place them apart from each other. I was surprised to see her prick each biscuit with a fork. She said it helps the steam escape and will make the biscuit flaky. Bake in 450 degree oven 15 minutes until or until lightly browned on top.