My mother and my grandmother come to mind when I think of baking powder biscuits. Both knew how to make them light and flaky, a perfect complement to almost any meat and vegetable meal.
My grandmother’s biscuits were especially tall and fluffy, and I associate them with the look and taste of melting butter. Fresh butter made there on the farm was the only topping I needed for biscuits. She usually served them with chicken gravy, though, and my father particularly enjoyed them with maple syrup at the end of the meal. When we had biscuits for breakfast, there was usually some homemade jelly or honey, too.
Isn’t it amazing how a simple food can be associated with so many sights, smells, tastes, and feelings of warmth and the coziness of being surrounded by family and friends at a table? Talk about comfort food!
This recipe contains baking powder and salt, my two locavore exceptions (since they are not locally produced). Baking powder is a necessity in baking, there is no reliable substitute for it, and I decided I was not willing to give up all the foods made possible by using baking powder. Biscuits are one of the main reasons.
If you’ve been hesitant to try baking, biscuits are a good place to start.
- Prep Time:
- Cook Time:
- Ready In:
- 2 cups flour, sifted (Fairhaven Organic Flour Mill, Bellingham)
- 2 tsp. baking powder (see Exceptions)
- 4 tablespoons butter, melted(Breckinridge Farm, Everson)
- 1/2 tsp. salt (see Exceptions)
- about 3/4 cup milk (Twin Brook Creamery, Lynden)
Preheat oven to 400 degrees F.
Sift flour once, measure, add baking powder and salt, and sift again. Mix in butter. Add milk gradually, stirring until soft dough is formed.
Turn out on lightly floured board and lightly knead enough to shape into a ball. Roll 1/2 inch thick and cut with 2 or 3 inch floured biscuit cutter.
Bake on ungreased sheet for 12-15 minutes.
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham