Grandma’s Biscuits



 In a few days, I'll be visiting Grandma Barb. I haven't seen her since Thanksgiving, so I'm getting a belated dose of singing out loud at her house, trying to convince her to buy Po Tang, and raiding her cookbook collection.

I came across her cheddar cookie recipe today and had to share it. I'm only sharing the version without cheddar, which is the cheddar cookie recipe. Everyone loves Grandma's cookies - they are on another level of cloudy!

Don't worry, we'll continue with the cheddar version another day.


Today we're talking about this fluffy, soft, flaky, buttery cookie from scratch! Can you think of anything else southern besides sweet tea like a ricotta cookie?


I have many ricotta cookie recipes on my blog, but these...yes....

 

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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