Comfort Food

Do you have comfort foods, Do you reach for chips? Chocolate? Popcorn? or Cookies or how about icecream when life gives you a kick?

Well, I just felt kicked and I am making one of my favorite foods, it goes like this.. Med Steel bowl, three pats of butter, two green flour cups, a pinch of Salt/Sugar, a capful of Baking Powder, mix together, then make a hole in the middle, fill with raw sheeps milk, mix together, will pull into a soft dough, and cut with pint jar ring into circles and bake at 350 for 12 to 15 min till golden brown.

Yup, I am talking about fresh baking powder Biscuits, I am going to throw down with hot dripping butter and a funky jam and enjoy every second of it.. but I will limit myself to two and save the rest for to go for things like breakfast sandwhich or to serve one with soup at lunch.

Now I guess I had better give that recipe in a way that someone other then myself can use, I know there are more recipes for Baking Powder Biscuits but this is the one that I make by heart, I just know what it should look like and I have made it in the same bowl for so long, I don’t even measure the milk anymore.

Farmgal Baking Powder

  • Half a cup of butter or magrine or lard (your choice)
  • Three cups flour
  • 1/2 tsp of salt
  • 1 Tbsp of Sugar
  • 2 Tbsp of Baking Powder
  • 1 cup of Milk

Take the first five and add them in a bowl, cut the cold fat into the flour mixture till its blended in to tiny peices no bigger then the size of pea’s, then make a well in the middle and add the milk and stir, it will make a soft dough if its sticky, add a little more flour, turn out on a floured surface and gentle pat down into a round circle about half an inch high, you can cut it with a glass, or a jar lid ring, or proper steel  cookie cutters or you can take a pizza cutter and cut into sqaures or you can score lines and bake it as a solid peice.

If you really want it to be browned, you can make a egg/milk wash to put over top, I did this when I worked in kitchen business but have never felt the need to do it at home, but if you want that store look of so golden brown, that’s how they do it.

I’m looking forward to when they come out of the oven, gotta a huge cuppa of hot rooboo tea with local raw honey.. heavenly.

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12 Responses to Comfort Food

  1. 40 Pounds By June says:

    LOVE biscuits. Also good for an icy day

  2. Kim says:

    Love Biscuits too! Thanks for sharing that recipe.

  3. Canadian Doomer says:

    I have never been able to get biscuits to turn out. Hockey pucks, that’s what I make. Mini hockey pucks.

  4. knowwhentoshutup says:

    I will have to try this recipe!

  5. Let me know how the recipes turns out for you guys, Doomer, three possable reason that they are hockey pucks, one, not cold enough fat, when its being cut in, overcutting the fat in the flour, or overmixing the dough.. those are the parts I would play with if you want to give it a try again.. otherwise, dunk them in soups or stews and they will still be good.

  6. knowwhentoshutup says:

    I just made them tonight! First time I have ever made home-made biscuits! They were a success, but how do you cut in the cold fat? (I used a fork)

    They are so good – thanks for sharing this!

    • Cutting in the cold fat with a fork works just fine, if you want to get fancy, they sell a pastry cutter at the kitchen stores that is made to help cut the butter into the flour, but the fork works fine, you can also do it with fresh washed clean hands, you just need to be quick about it, as the heat of your hands will heat up the fats.

      I am so glad that you enjoyed the recipe and congrats! on your first time ever making biscuits.

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  9. Deb Weyrich-Cody says:

    Another way to get a nicely golden-brown, (and nutty flavoured) biscuit is by substituting 1cup (1/3 of) flour with multigrain (or whole wheat or rye…)
    Used to HATE making biscuits – same outcome as yours CD – hard as a rock): When I was still at home Mom was the pastry/tea biscuit maker while I did the cakes, cookies and squares. But, once I left home and was confronted with making my own, I suddenly got the hang of “less is more” mixing.
    FarmGal’s got it bang on: don’t cut in your COLD fat ’till the last minute, using a pastry blender (not your hands) down to pea-sized chunks. Add COLD milk at very last; stirring as little as possible (leaving some dry bits is okay). Flour your counter (just enough to keep dough from sticking) and your hands (you can pre-chill them too, if you’re very warm-blooded; ) before kneeding the dough 3-4 times before patting out to desired thickness and cutting to desired shape. I use the pizza cutter/sharp knife ’cause there’s NO wasted time or dough.
    Cold liquid/fat makes steam in the hot oven which puffs up your lovely layered dough to a crispy crust with light-as-a-cloud steaming interior just begging for mouth-watering melty butter and floral scented honey. YUMMM!!
    Oh, and a double-walled cookie sheet works wonders too… Bon chance!

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