I ran into a problem before I even started this recipe. My grocery store did not have cream of tartar, and with the snow & ice situation, we couldn't go from store to store to track it down. But a quick internet search told me that since the other ingredient is baking powder and not baking soda, I should be OK. We'll see.
My other dilemma was that I wanted to just drop them on a cookie sheet or in a muffin tin (because I'm lazy) rather than rolling them out and cutting them. But this is my Grandma Cross' recipe, and I remember how wonderful the texture of her biscuits were, so I'll dig out my rolling pin. (Said rolling pin is a plastic model that I got about 25 years ago from Aunt Betty. Karen probably had it before me. I guess it's an heirloom, tee hee.) Wish me luck.
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The technique was pretty simple. Mix the dry ingredients (flour, salt, sugar, baking powder), cut in the shortening, add milk. I was pleased that I remembered 'cut in the shortening' from cooking with my grandmas when I was a kid. Then mix and knead. I tried to like the act of kneading, but I just don't like getting my hands covered in sticky dough. Wash up, then roll out the dough, trying not to get flour everywhere. Cut some biscuits using a champagne flute. More flour, roll, cut. Repeat, repeat, repeat. I remember this from making cookies and trying to use every scrap of dough.
The recipe says bake at 450 for 15 minutes. I looked at 8 minutes, and they were brown and my oven was already over 500. I also think the champagne flute size was too small. I was more careful with the second pan.
They were perfect miniatures of the biscuits I remember Grandma Cross making, with a little indent in the middle that makes a natural place to split in two. I ate many.
My other dilemma was that I wanted to just drop them on a cookie sheet or in a muffin tin (because I'm lazy) rather than rolling them out and cutting them. But this is my Grandma Cross' recipe, and I remember how wonderful the texture of her biscuits were, so I'll dig out my rolling pin. (Said rolling pin is a plastic model that I got about 25 years ago from Aunt Betty. Karen probably had it before me. I guess it's an heirloom, tee hee.) Wish me luck.
-----------------------------------------------------------------------------------
The technique was pretty simple. Mix the dry ingredients (flour, salt, sugar, baking powder), cut in the shortening, add milk. I was pleased that I remembered 'cut in the shortening' from cooking with my grandmas when I was a kid. Then mix and knead. I tried to like the act of kneading, but I just don't like getting my hands covered in sticky dough. Wash up, then roll out the dough, trying not to get flour everywhere. Cut some biscuits using a champagne flute. More flour, roll, cut. Repeat, repeat, repeat. I remember this from making cookies and trying to use every scrap of dough.
The recipe says bake at 450 for 15 minutes. I looked at 8 minutes, and they were brown and my oven was already over 500. I also think the champagne flute size was too small. I was more careful with the second pan.
They were perfect miniatures of the biscuits I remember Grandma Cross making, with a little indent in the middle that makes a natural place to split in two. I ate many.
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