Our second most popular recipe request is biscuits. Nothing beats a fluffy biscuit at any meal in my humble opinion. Well -- perhaps bacon. To start the morning off right, for breakfast, slice a warm biscuit in half; insert any style egg, cheese, and your favorite meat product. Of course, you know the possibilities are endless, right? Eggs benedict, sausage gravy liberally poured over the top, grilled biscuits with assorted veggies and bacon…You get the idea. For lunch, a biscuit sandwich will surely please the most finicky taste buds. A biscuit over your favorite soup or stew complements any dinner. I could go on, but let’s get to the recipe.
I have worn my Sherlock Holmes hat countless times in the past, looking for the best biscuit. To date, none compares to the one in Better Homes and Gardens New Cook Book second printing. Though the publication date is not listed, I believe it was released in the late 50s or early 60s.
I’m willing to continue the search, however. If you know of a recipe which may exceed this one, please include it in the comments and I will continue my investigation.
Here’s the recipe as written by Better Homes and Gardens:
2 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening until mixture resembles coarse crumbs. Make a well; add the milk all at once.
Stir quickly with a fork only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently (10 to 12 strokes) for ½ minute.
Pat or roll to ½ inch thick; dip cutter in flour, and cut dough straight down (without twisting). Bake on ungreased cooky sheet in very hot oven (450 degrees) 10 to 12 minutes.
Mine take 10 minutes. Every oven is different, so watch your time. The tops will be a light, golden brown when finished.
NOTE: For crusty biscuits, place biscuits ¾ inch apart on baking sheet without sides. For biscuits with soft sides, place them close together in a shallow baking pan. If you like, brush tops with milk or light cream before baking. Cut biscuits may be stored in refrigerator 30 minutes to an hour before baking.
Silhouette courtesy of The Sherlock Holmes Museum
221b Baker Street