What’s better comfort food this time of year than a piping hot homemade biscuit?
Cynthia’s Recipe Swap* continues this month with another story from the family of Cynthia Foster. This story is courtesy of her daughter-in-law, Sarah Foster:
Grandma Helen, Cynthia’s mom, was an amazing human in more ways than one. In her family she was famous for her incredible cooking and baking. If her grandson asked for a roast beef sandwich she’d make the roast to slice for roast beef. She was known for wearing out wooden spoons because she baked so much. My husband Charles has been making biscuits with our kids since they were little. We use a different, but similar recipe, but we’d never confess that to Grandma Helen’s crew as we’d be in hot water for that. 🙂
Grandma Tannehill’s Biscuits
Ingredients:
- 2 cups flour
- ¼ cup sugar
- 4 tsp. baking powder (for buttermilk biscuits use 2 tsp. baking powder and 1 tsp. baking soda)
- ½ tsp. salt
- 1/3 cup oil
- 2/3 cup milk (for buttermilk biscuits, substitute buttermilk for regular milk)
Directions:
- Preheat oven to 450 degrees.
- Sift the first four ingredients together.
- Add the oil and milk (or buttermilk) and mix together.
- Stir well and turn out onto floured waxed paper.
- Knead 4 or 5 times.
- Roll the dough out (not too thin).
- Cut out biscuits and place on an ungreased pan.
- Bake for 15 minutes.
*This recipe swap is in memory of Cynthia Foster, who contributed many delicious recipes to the Garlic Press. If you have a favorite recipe to share, please email us at info@rootedcarrot.coop and we’ll be happy to put it, along with any story you share, in an upcoming newsletter.