This recipe comes from a fun, simple cookbook that we got as a wedding present…Charleston Receipts Repeats, which is put together by the Junior League of Charleston, SC. I’m fairly certain that my parents have this cookbook, and maybe you do, too! It’s a good one. We especially love seeing which southern lady contributed – for instance, this is Mrs. Robert Oliver Maguire (Lucie Hall)’s recipe. Thanks, Mrs. Maguire!
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
3/4 to 1 cup milk (we use 2%)
- Sift together flour, baking powder, and salt. Add the shortening. Work it in well with a pastry blender/cutter (we don’t have one of these, so we used our potato masher).
- Add the milk slowly. Work it in with a spoon until slightly sticky.
- Toss the mixture onto a well-floured surface. Knead well. (I’d say I kneaded fairly, not necessarily well.)
- Roll out to 3/4 inch thickness. Cut with floured biscuit cutter. (We don’t have one of these, either! We experimented with different size glasses from the cabinet. Bigger is better.)
- Place on ungreased cookie sheet about 1/4 inch apart.
- Bake 12-15 minutes at 450 degrees.
By the way, Mrs. Maguire says this will make 30 biscuits. YEAH, right. And thank goodness…because there’s just two of us, and that’s a lot of biscuits. This made about 8 big biscuits and 10 little biscuits for us… YUM.
Serve them with whatever you like. We thought, for the sake of the blog, obviously, that we ought to try these biscuits every way possible. With special honey, apple butter, normal butter, orange marmalade, strawberry jam, under fried eggs, with bacon and cheese….we’re PIGS. but they’re goooood.