Grandma’s Biscuits!

In a few days, I’ll be visiting Grandma Barb. I haven’t seen her since Thanksgiving, so I’m so late getting a dose of loud singing around her house, trying to convince her to get Po Tang, and raiding her cookbook collection.

Today I came across her Cheddar Biscuit recipe and had to share it! I’m only going to share the non-cheddar version which is the curd biscuit recipe. Everyone loves Grandma’s biscuits ! They are on a whole different level of cloud-like smoothness!

Don’t worry, we’ll switch to the cheddar version another day.

Today it’s all about this fluffy, soft, flaky, buttery biscuit, from scratch! I mean, can you think of anything else Southern like a milkshake biscuit, besides sweet tea ??

I have many curd biscuit recipes on my blog, but these … yeah …

Grandma Barbie’s biscuit does something for my soul. They make me feel all right with the world when I make them. And the way my crazy week was prepared, I need a small dose of Grandma’s biscuit!

Although I know they won’t come with good quality, the only way to really get the fix is ​​to make my way to her table. She has this special way to add a dose of cuteness to her recipes that I cannot seem to replicate. This may come with age.

I know what a blessing she is to sit at her table and watch her make her meals. She indulges everything and basks her own smile when in her kingdom, the kitchen.

It’s old-fashioned as it is and the finished product is incredible!

It is light and fluffy thanks to the white lily flour. I swear, flour makes the best biscuits, but any full-sized flour will do!

  • Ingredients :

° 2 cups all-purpose flour

° 1 tablespoon of baking powder

° 1 teaspoon salt

° 1 tablespoon white sugar

° Half a cup of margarine

° 1 cup milk

  • instructions :

Preheat the oven to 425 ° F (220 ° C).

In a large bowl, mix together flour, baking powder, salt and sugar. Chop the margarine until the mixture resembles a coarse meal. Stir the milk gradually so that the dough folds off the side of the bowl.

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Turn it over on a floured surface and knead 15-20 times. Roll or roll dough to 1 inch thick. Cut the biscuit with a large piece or a cup of juice dipped in flour. Do again to dough runs out. Discard the excess flour, and place the biscuits on an ungreased baking tray.

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Bake for 13 to 15 minutes in a preheated oven, or until the edges begin to turn brown


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