Perfect for breakfast sandwiches, soup, pot pie, or serve with cream and jam for high tea!
Ingredients:
3 cups soft white wheat pastry flour (or all purpose flour)
¼ cup granulated sugar or Maple Sugar
2 heaping T baking powder or Bakewell Cream
1 tsp salt
½ cup butter
1 cup +/- cold milk
Preheat oven to 425 degrees
Combine all dry ingredients in large bowl. Cut butter into small pieces and add to the flour mixture. Using either a pastry cutter or your fingertips, work into the dry ingredients until it resembles cornmeal.
Make a well in the middle of the mixture and add the cold milk. Using a large spoon or your fingers, mix until the dough holds together. (If the mixture is too dry add a tiny bit more milk; if it seems too moist, add a bit more flour.)
Place dough on a floured counter or board and knead briefly and lightly; the secret to a great biscuit is not overworking the dough, so don't go to town.
Roll out to a thickness of 1 inch and cut with a sharp, round cutter. Combine the remaining bits together into a ball and roll and cut again, using up all the dough.
Place biscuits, not touching, on a baking sheet lined with parchment paper. Bake until golden brown, approximately 10 - 15 minutes. Eat hot out of the oven or place on a rack to cool.
Note: For Strawberry Shortcake, cut up a quart of washed strawberries. Add the juice of half a lemon and a bit of maple syrup or granulated sugar, to taste. Set aside. Whip a pint of heavy cream with a bit of maple syrup and a teaspoon of vanilla. Serve on top of your warm biscuits for the perfect summer dessert.
