Down Home Biscuits

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Category : Breads, Breakfast, May, Recipes, Vegetarian

Down Home BiscuitsCooking is an essential part of eating as a locavore (a person who eats only locally grown foods as much as possible). Fortunately, flavorful local ingredients only require simple cooking methods.

Cooking is also part of the delight of eating, and it’s never too late to learn. Find a friend or family member who cooks well and ask them to help you. Take a class, such as those offered through the community education programs at Whatcom Community College, Bellingham Technical College, or the Community Food Co-op. Call them for schedules. If you really want to cook well, check out the classes offered by Ciao Thyme chefs at their restaurant. If you already know how to cook, pass on the joy!

Today’s biscuit recipe is one that reminds me of my grandmothers, and one which my daughter enjoys baking. I hope you’ll enjoy it, too, and not just from your reading chair!

Down Home Biscuits
Prep time
Cook time
Total time
This biscuit recipe reminds me of my grandmothers, both of whom made wonderful fluffy biscuits. My daughter enjoys making it, too.
Recipe type: Bread
Serves: 8-10 biscuits
  • 2 cups flour (Fairhaven Organic Flours, Burlington)
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter (3/4 stick) (Breckinridge Farm, Everson)
  • ¾ cup milk (Edaleen Dairy, Lynden)
  • 1 teaspoon honey (Guilmette's Busy Bees, Everson)
  1. Preheat oven to 425 degrees.
  2. Lightly grease a cookie sheet, or cover it with parchment paper.
  3. Whisk together flour, salt and baking powder. Sift mixture into a mixing bowl.
  4. Cut in butter using pastry cutter or two knives until mixture looks crumbly.
  5. In a measuring cup, pour milk and add honey. Stir to dissolve the honey. Pour into dry ingredients and stir only until mixture begins to hold together as a dough.
  6. Knead the dough five or six times on a floured surface. Roll out to ½- or ¾-inch thick, depending on how thick you like your biscuits. Use a round cutter or inverted glass to cut biscuits.
  7. Place on prepared cookie sheet and bake for 10-12 minutes, or until lightly browned. Cool on a rack.

Serving Suggestions:

These biscuits don’t need anything except butter to be perfect. Of course, some Blueberry Refrigerator Jam or honey wouldn’t hurt either!

Food Sources:

Community Food Co-op, Cordata and Westerly, Bellingham
The Islander, across from ferry dock, Lummi Island
Guilmette’s Busy Bees, 3828 South Pass Rd,¬†Everson


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