It’s been a long time since I’ve posted about baking, or even at all, except for the weekly links. I apologize for my absence but my head was all jumbled with everything that happened in my life last month. But now I am better, and ready to spend time in the kitchen and baking again. And, of course, sharing that baking with you. I have baked some things; I made cinnamon rolls with peanuts, and I made chocolate chip-banana-oatmeal cookies, and even some bread. However, was just not in the blogging mood last month. If those items sound good to you, I have the recipes on their own pages, just no blog post about them.
Anyway, this post is not about anything in the past (sorta). This is about the biscuits that I made. Which, of course, are from today, but the recipe I adapted is from long ago (at least according to the article). I adapted the recipe just slightly, adding some gluten-free flour blend (pre-packaged) and some water, simply because I ran out of milk. They just came out of the oven and the warm piece that I had was really buttery and good!
2 cups sifted flour (I used 1-3/4 cup all-purpose and 1/4 cup of the gluten-free blend)
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk (I used 1/2 cup milk and 1/4 cup water)
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.