"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 BISCUITS, by Joy Burgess, is from The Cousins' Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups sifted flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon shortening 3/4 cup milk
Mix flour, baking powder, salt together. Cut in shortening. Add milk and stir lightly until all flour is dampened. You can either roll out on floured surface and cut with biscuit cutter, or drop from teaspoon on a lightly greased baking sheet. Bake at 450º for 15 minutes or until done.
My Grandmother Carrie Jane Puett mixed up a large batch of the dry ingredients and cut in the shortening, making her own mix. Then each morning she would measure out 2 cups of mix and add milk.
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