Bobbie Biscuits
Last week, our friend Bobbie passed on her recipe for successful fluffy, flaky, high rise biscuits. We tried them right away (a great accompaniment to fried chicken) and had really good results. They doubled in height when baking, had a lovely soft texture, and a nice, mild flavor. High and mighty! The odd ingredient here is the cream of tartar, which I have never used in making biscuits before. Did not affect the taste in any negative way, but something sure worked well for getting these to rise. (Val & Beka – if you give this recipe a try up here this summer, let me know how they work for you.)
I hope you try and enjoy.
Have a good weekend, friends. Sure is nice having computers change the clocks for us automatically. And yes, sure enough, it’s snowing here again…
Bobbie Biscuits
In a large bowl, combine:
2 cups white flour
1 cup whole wheat flour
4 ½ teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
¾ teaspoon cream of tartar
Cut in:
¾ cup butter or margarine
Then fold in:
1 egg, beaten
1 cup milk
Stir together gently until just combined, keeping mixing to a minimum. With lots of flour on your hands and on the counter, knead together very lightly, and then pat down to a thickness of 1 inch. Cut biscuits (I use the rim of a pint canning jar) and place on doubled baking sheet. Bake at 450 degrees for 12 – 14 minutes.