Biscuits and Gravy

There’s nothing better on a lazy winter morning than steaming hot biscuits from the oven.

Deanne and I made these biscuits with Jack and Varun last week; the recipe is a family favorite from our worn and red-checkered copy of the Better Homes and Gardens New Cook Book, a classic as far as I’m concerned.

We paired the biscuits with eggs, Jimmy Dean sausage, and gravy for a delicious savory breakfast, but they also taste wonderful with marmalade or fruit preserves.

I recommend doubling the recipe for a crowd.  We used whole wheat flour instead of all-purpose, and improvised by substituting fresh squeezed lime juice for cream of tartar, but the biscuits came out fine.  The secret to these biscuits’ perfect round shape is cutting the rolled-out dough with the lightly floured rim of a glass, which works just as well as a biscuit cutter.  I like to roll the dough twice as thin as the recipe asks, then fold it over onto itself, before making the cuts.  The result is a flaky biscuit that comes apart into perfect halves after baking.

Biscuits Supreme

2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening
2/3 cup milk

Preheat the oven to 450F.  Stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening until mixture resembles coarse crumbs.  Make a well in the center; add milk all at once.  Stir just until dough clings together.  Knead gently on a lightly floured surface for 10 to 12 strokes.  Roll or pat to 1/2 inch thickness.  Cut with a 2.5 inch biscuit cutter, dipping cutter in flour between cuts.  Transfer to an ungreased baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or until golden.  Serve warm.  Makes 10 to 12 biscuits.

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