"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 Ruth Blum (from Mom Blum), is from Heart and Home ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups flour 3/4 cup currants or raisins 2 eggs, beaten 1 tsp salt 1/2 - 3/4 cup sugar 1 1/2 - 2 cups sour cream or cottage cheese 1/4 cup oil 2 tbsp baking powder
**can use grated cheddar cheese instead of currents, then don't add any sugar**
Blend fruit (or cheese) with flour, add remaining ingredients and work with hands, if too sticky add extra flour, if too firm add more milk. (Dough must be soft and slightly fluffy). Roll to 3/4 - 1" thick. Cut into 1 1/4" diamonds and put on greased pan (leave room for expansion). Bake at 350º F for 25 - 30 minutes. Immediately loosen from pan.
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