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At Breakfast
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Hendershot, Ray
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Mammy's Biscuits
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
3/4 cup milk
The original recipe, which I still have on a tattered and
stained
3x5
card in my grandmother's handwriting, reads as follows:
"Sift flour, baking powder and
salt. Cut in shortening. Add milk
gradually and mix. Bake at 450 degrees F. for 10 to 15
minutes."
In her day, no doubt those
instructions were sufficient. For those of
you not as familiar with baking biscuits as
past generations were, here
is a revised version
of the procedure:
Preheat oven to 450 degrees F. Sift dry ingredients together into a bowl.
Cut in the shortening with two knives or a pastry blender. The shortening should be the
size of small peas. Add the milk and mix quickly. Turn out
onto a floured surface and roll
with a floured pin or flatten with the heel
of your hand to about 3/8-inch thickness. DO
NOT OVERWORK THE
DOUGH. A light touch is necessary for good biscuits! Cut with a biscuit
cutter or a water glass. Place the biscuits on a heavy cookie sheet. Bake
for 10 minutes
or more, until golden. Makes about 1 1/2 dozen biscuits.
I suppose I should 'fess up and tell you that no matter
how hard I try,
I cannot duplicate the delicate texture of my grandmother's biscuits!
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