Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Sunday, August 28, 2011
There's nothing drizzle-like about these traditional baking powder biscuits, except that I made them this morning during the "Drizzle of the Century," as we're now calling Hurricane Irene's descent on New York City.
But these are so good and so easy to prepare, that there's no need to wait for a storm to make them. The most difficult part --cutting the butter into the flour -- is easily accomplished using a Cuisinart. But even if you don't have one, you can do it the old fashioned way: using two knives or even your fingertips. The idea is to quickly incorporate cold pieces of butter into the flour until it's a crumbly mixture, a process that makes the dough quite tender and flaky when baked.
I happened have a biscuit cutter, but you can simply cut out the biscuits using a drinking glass, as the c. 1950s recipe suggests.
This recipe makes about ten biscuits, or more, depending on the size of your biscuit cutter, or drinking glass.
These were a big hit, especially among the evacuees (DD and her boyfriend) we were sheltering during the storm.
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these looks GREAT!ReplyDelete
Thanks, Natalie. These are really good and I keep forgetting how easy and delicious biscuits are, which is why I don't make them often enough. That and they have about a million calories ; ))ReplyDelete