I remember coming home from school when I was a young girl and smelling the most enticing aroma of these buttery biscuits just out of the oven.
These aren't just for kids though. My mother, Annie, wasn't your typical Susie Homemaker but she could bake pretty fine biscuits. Slather cold butter onto the hot biscuits. Or indulge with some homemade strawberry jam, or a slab of aged cheddar. Here is Annie's original biscuit recipe from Emyvale, Prince Edward Island.
Pre-heat oven to 450 F
2 Cups unbleached flour
4 Teaspoons of baking powder
1/2 Teaspoon of sea salt
1/2 Cup cold butter, cut in small squares
1 Cup whole milk
Mix together the flour, baking powder and sea salt.
Cut in cold butter until it resembles a crumby corn meal texture.
Add the milk and gently mix just until combined. Do not over mix.
I use my hands.
Roll out the dough on a floured surface.
Cut into 1/4 " rounds onto a baking tray lined with parchment paper.
Bake for 10 minutes or until golden brown.
Enjoy while warm out of the oven. Heavenly.
A biscuit is not a scone. The difference is that scones have eggs and biscuits don't.
Both scones and biscuits are traditionally made with flour, baking powder or baking soda, salt, sugar, milk and butter.
Try adding a 1/2 cup grated sharp cheddar and a half teaspoon of cayenne, and some snipped chives for cheese biscuits.