Wednesday, March 16, 2011


Light, airy biscuit. Great big taste with very little effort.  Serve these warm and spread with butter and homemade raspberry jam.   

Buttermilk Biscuits by Marjorie Standish 

3 cups flour
4 1/2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
3/4 tsp cream of tartar
3/4 cup of softened butter
1 egg, slightly beaten
1 cup buttermilk

In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Cut into this the softened butter, mixing with a spoon. Add the slightly beaten egg and the buttermilk. On a lightly floured board knead the dough for a few minutes, or I have also cut a large piece of freezer paper and put some flour and roll or pat with your hand to 1 inch thick and cut with a 2 1/2 inch biscuit cutter. When I use the freezer paper the clean up is much easier.  Place the biscuits in a 9x13 inch buttered baking pan. I used my Pampered Chef round baking dish. I got 9 biscuits.  But it will depend on the size of your biscuit cutter. Adjust baking time. Bake for about 10-15 minutes at 450 degrees until golden brown.

          yankee magazine best-brownies    

our love of brownies continues and these brownies were a big hit.

Happy Baking 

1 comment:

  1. I love biscuits and was planning on making some this evening. I think I will try your recipe, thanks!