Biscuits are/were a regular staple in every home from way back when. I am sure your Mom’s biscuit recipe got handed down through generations in your family. Imagine a big hearty bowl of stew accompanied by a nice warm biscuit with butter! Yum I say! Comfort food!
Ingredients:
- 2 1/2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 5 tsp baking powder
- 1/2 cup cold butter(margarine)
- 1 egg
- 1/2 cup milk(approx)
Method:
- Mix dry ingredients in a bowl
- Cut in butter to the dry mixture(will be crumbly)
- Mix egg and milk together
- Add wet to the dry mixture(stir in gently by hand)
- Mix till blended(will be sticky)
- Turn out on a floured surface and knead 5-6 times(minimal handling)
- Roll or pat out dough to 1 inch thickness . Use a floured round cutter/cut into desired size.
- Place on ungreased baking sheet.
- Bake at preheated 375 oven until golden brown or 18-20 minutes.
- Hint: Minimal handling and mixing is best or biscuits are too tough and won’t raise. Believe me I have done it!
Quick Tips: Add a few extra ingredients.
- Herbed Biscuits: Add 2 tsps finely chopped dried herbs such as parsley,rosemary,thyme or oregano.
- Cheese Biscuits: Add 1 cup grated old cheddar cheese.
- I add a good 1/4 tsp of pepper and sometimes paprika.
Dessert: Biscuit with Molasses
You can top off your biscuit with anything really. Peanut butter and jam is a favourite little snack. Molasses sure makes for a quick and tasty little after dinner dessert. East Coasters have been eating molasses for ages. I know I sure do.
Molasses can be used as a sweetener or as a substitute for sugar. It is a by-product of the sugar beet and sugar cane refinement. It was first produced in and around the warmer countries favourable for growing cane and was used as trade for goods. It comes in light, dark or blackstrap. It is a healthier choice than refined sugar, a good source of energy/carbs and low in fat/fiber. Rich in many minerals(iron and calcium), antioxidants and vitamins like niacin(B3), B6, thiamine and riboflavin. It’s sweet and sure tasty! It’s often used in baking, cookies, breads, beans, candie and even for making rum. It’s thick texture and viscosity gave rise to the saying as someone being…”slow as molasses.”
