The Boastful Baker

because every cook praises her own broth

The biscuits of my youth.

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Homemade Biscuits and Peach Butter

Homemade Biscuits and Peach Butter

Hello. It’s been a while, but here I am ready to write about food cooked in a new kitchen in a new home in a new city (that we like a lot thus far). More about that later. And by later, I mean another day.

All I want to do tonight is share a biscuit recipe with you. I was craving bread tonight, but I didn’t feel like leaving the warm house to buy some and I didn’t feel like waiting 3 hours for a loaf of homemade bread. So I made biscuits. They’re easy and ready to eat in less than half an hour from start to finish.

Once the idea of biscuits was in my head, I remembered that I bought a copy of James Beard’s American Cookery a while ago just for his biscuit recipes. I made a lot of biscuits with my mom as a child and the biscuits were almost always from my parents’ well-loved James Beard cookbook. My claim is that I was making biscuits on my own at age 5, but my husband doubts the truth of this statement. Maybe I wasn’t really 5, but I was young. And I made a lot of biscuits.

So, the biscuits I made tonight are the biscuits of my youth and they were as good as I remembered them to be. When I was a kid, we often made these with buttermilk or recently spoiled milk. And when we had it in the house, we often mixed in a little bit of strawberry cream cheese. It might sound weird, but it was actually quite wonderful. Tonight I had a bit of heavy cream that I needed to use, so I threw that into the dough instead of regular milk…but normally I’ll use 2% milk.

Since biscuits need jam, I cracked open a jar of peach butter that I made last summer. If you’ve got a jar of homemade preserves at home, you should use some of it on these biscuits.

Baking Powder Biscuits

Recipe from James Beard’s American Cookery

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk (I used heavy cream this time, but normally I’ll use 2% milk.)
  • 1 tablespoon sugar (Optional, but I used it.)

Directions

  1. Sift the flour, baking powder, salt and sugar (if used) into a bowl.
  2. Cut in the shortening (butter, lard, vegetable shortening, chicken fat – what you will). The pieces of fat should be quite fine.
  3. Add the milk and stir quickly until the dough clings together.
  4. Turn out on a floured board, knead a few times, and pat or roll out to 1/4 to 1/2 inch thickness.
  5. Cut into rounds with a floured cutter 1 to 2 inches in diameter.
  6. Place on a buttered cookie sheet, or, if you like biscuits crisp on top and bottom and soft in the center, place in a buttered 9 x 9 inch pan.
  7. Bake at 450 degrees 12 to 15 minutes, or until light and brown.

One Comment

  1. You were most definitely making biscuits completely on your own by the time you were 7 – I remember you making them and Mom bragging about it when I was in kindergarten.

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