"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Homemade Biscuits, by Stacey Empson, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups all-purpose flour 1/4 tsp. salt 2 T. sugar 2 tsp. baking powder 6 T. cold butter, cut into small pieces (omit salt if salted butter) 3/4 cup cream
Preheat oven to 400. Stir dry ingredients together in a large bowl. Cut the butter into the flour mixture with your fingers or a pastry blender until they are the size of small peas. Slowly stir in the cream (or milk) with a fork until the mixture just comes together. Lightly knead the dough a couple of times in the bowl. Turn it out onto a lightly floured board, and roll out into a 1 inch thick roll. Cut the rope/roll into about eight 1 inch circles/squares. Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with a little milk. Bake for 17 minutes or until cooked through and golden. Serve warm with honey or jam.
Can substitute whole milk or buttermilk for the cream if preferred, but don't use anything lower fat than whole milk.
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