This recipe comes from a very special cookbook given to me by my grandmother.
A Guide to Good Cooking: The Five Roses Cook Book, written by and dedicated to "the Housewives of Canada". It was printed in 1938 and it's pages are yellowed, frayed and fragile. I absolutely love that it has some little notes written by my grandma in it's pages. To me, it's a family heirloom that I will always treasure. The book has some interesting recipes, like Dandelion Wine and a chapter called "the Art of Deep Fat Frying". The baking recipes in the book are classics, with time-proven methods.
This has been one of my favourite recipes for a long time. I have lots of fond memories of making biscuits with my mom then eating as many as I could stuff my face with...soft, warm and so tasty (even better with butter melting on the top). I occasionally make them to go along with soup in the winter, or like today, they make a nice breakfast.
Baking Powder Biscuits
- 2 cups flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 1 cup milk
Preheat oven to 450 F. Mix dry ingredients together. Work in the butter, using a pastry blender or by rubbing between your fingers until the pieces are somewhere around the size of a grain of rice. Make a hollow in the center then slowly add the milk. Stir together with a fork. The dough should be soft, but not sticky. Turn the dough onto a floured countertop and knead very lightly for a few seconds. Roll out the dough to about 1/2 inch and cut biscuits with a cookie cutter or the top of a drinking glass. Bake on a cookie sheet lined with parchment paper for 12 to 15 minutes. The biscuits should be well risen and lightly browned. Serve warm with butter, honey or jam. Uneaten biscuits (if there are any) can be stored in a large ziploc bag.