Biscuits

When someone first offered me a biscuit in Canada I was a bit surprised because we were eating chilli and I couldn’t figure out why we would eat biscuits with chilli.

Then I realised that biscuits in Canada are not what I grew up knowing as biscuits, which are called cookies here, but in fact something between a bread roll and scone.

Bread rolls and scones crossed??

I was in love!

Since then I have spent many hours looking for biscuit recipes to try, all of which have been great.

But the best recipe I have found (so far!) is one using baking powder from 1933.

There are so many reasons I love this recipe, but I have to admit that while I am making them I get a real kick from thinking about the hundreds of women, over many generations, who have made this very recipe for their families to enjoy.

I miss my family very much, which is one of the reasons I have been getting into researching my family tree since leaving home to move to Canada.  And the idea that by making this recipe I was connecting with so many women over so many years really attracts me too.

But enough rambling…

Baking Powder Biscuits

(from a 1933 Recipe)

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again.

Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour).

Add milk gradually, stirring until soft dough is formed.

Turn out on slightly floured board and lightly “knead” for 30 seconds, enough to shape.

Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter.

Bake on ungreased sheet in a 400 degree oven for 12-15 minutes.

Makes 12 biscuits.

You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

I have yet to find a meal that these don’t go well with, and am prepared to sacrifice myself by keeping experimenting.

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