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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
ENJOY !
