Blue Ribbon Recipe
Flaky and delicious, these biscuits brought back memories of my childhood! Super easy to make these are a great weekend treat. The Test Kitchen
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 tspdouble action baking powder
WITH A PASTRY BLENDER OR FORK (MOM USES HER FINGERS) MIX IN:
WORKING QUICKLY WITH A FORK, MIX IN:
How to Make Country Biscuits
- 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.