Skip to main content

Baking Powder Biscuits


Ama’s Baking Powder Biscuits

*******
Sunday dinner! 
These were a tradition most Sunday’s at our house when my mother, Ama Shirley, made Pot Roast, Potatoes and English Mustard.

4 C flour2 tsp baking powder
1 ½ tsp salt
½ tsp baking soda
½ - ¾ C shortening (organic palm oil)
1 ½ C buttermilk

  1. Preheat oven to 450ºF.
  2. Combine dry ingredients in large bowl.  Cut in shortening to dry ingredients with a pastry cutter until pea-sized lumps remain. 
  3. Add buttermilk and incorporate with the tines of a fork* (see below).  Gently press the entire mass into a ball. 
  4. Put dough onto floured countertop.  Press and pat out to ¾-inch thick and cut with 2-inch round cutter. 
  5. Bake on ungreased baking sheet for15 minutes.

*Don’t over-mix!  The flaky layers will be destroyed.  To the liquid ingredients, add about half of the liquid to all of the dry ingredients, and gently pull and fold the dry ingredients into the liquid with the fork forming a lump of dough.  Take out the doughy part, set it on the counter, leaving the remaining dry ingredients in the bowl.  To that add the rest of the liquid and fold in the rest of the dry ingredients.  
Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
12 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .
1 comment
Read more