Grandma Mimi's Biscuits

Old School Biscuits yes indeed here is another one of my Mama's favorites. Her Grandma Mimi use to bake them.

I honestly love to imagine her with her grama and in the old school kitchen.







Ingredients

2 c. all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or sour milk

Sift your dry ingredients. I can not stress enough the importance of this step in baking. It makes a big difference in the texture and guarantee there is no dry lumps for your guest to bite into.





My sifter is my Grandma's yes old but clean and works. See how soft the sifted flour looks.


 Alright now moving on





In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda.










 Cut in shortening until mixture resembles course crumbs.

 Make a well in center of dry mixture, then add buttermilk or sour milk all at once.


















Using a fork, stir just until moistened













Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth.

Pat or lightly roll dough to 1/2 inch thickness.








Cut dough with a floured 2 1/2 inch biscuit
cutter, dipping the cutter into flour between cuts




















Place biscuits on an un-greased baking sheet.









Bake at 450 degrees for 10-12 minutes or until the biscuits are done.

Remove biscuits from the baking sheet and serve hot. Makes 10-12 biscuits.

Yes that is the new Strawberry-Blueberry Jam on them.

Easy Iron Skillet Peach Cobbler

This Peach Pie Filling was so super good. It had been the first time I used Clear Jel. That is what Canner's (people who preserve food) use to make Pie Filling to use at a later date. But you can hear all about that on the Canrella site.

On with our recipe for today. I love cobbler's and truly do try to make it from scratch thing. BUT this recipe is to make it easy when you get that sugar now feeling.

All you need is an iron skillet, a 16 oz. jar/can of Peach Pie filling, Package of Pillsbury Biscuits. I use the small package of grand biscuits.

Here is how easy this is. Take your iron skillet and pour your pie filling into the pan. Open the packet of biscuits and cut them into quarters. Place the biscuits pieces on top of the pie filling. Sprinkle the biscuits with cinnamon and I did add a tad of Turbinado sugar.

Place the pan in a 350 degrees oven.

Cook until the biscuits are brown on the top. Remove from the oven.


BE Careful the pan is fricken hot!

Let it cool for 10 minutes it will still be warm and delicious. 








Check it out and all in under 30 minutes !

Cranberry Scones

Scones what a funny cookie, biscuit, roll thing. This is not my first choice when it comes to what ever it is. My Mama living with me has changed my outlook on all thing's food. She adores Scones and had a recipe tucked away in her collection.




 


I decided do a bit investigating on internet and book research to see some variations on this. The scone recipe's is basically the same give or take an egg.

Ingredients

2 cups all-purpose flour, plus a bit on the side for kneading
5 tbs sugar
1 tbs baking powder
1/2 tsp salt
6 tbs cold unsalted butter, cut into small pieces
2/3 cup heavy cream
1 large egg
1/2 cup halved dried or fresh cranberries

* Egg Wash for the top prior to baking


 Preheat oven to 425 degrees.


In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in 2/3 cup heavy cream and egg together and add to the mixture until just moistened now fold in cranberries. You should still see little bit's of butter in the dough.




 * If your cranberries are fresh please strain the liquid off it makes a difference. You can strain them then roll them in a paper towel. 

On a lightly floured surface, knead dough gently, 5 to 10 times. Flour your hands to it makes the dough not stick on your palms.

Pat into a 1-inch-thick and then cut into 8 wedges and place on a baking sheet.

Mine look a little rough looking but I like the un-uniform look. You may think that the dough is not sticking and is a bit loose and hardish but they puff up in the oven just get the dough pat down and shaped cut and place them on the baking sheet.

Brush tops with egg wash and sprinkle with sugar.

Bake 12 to 15 minutes. Make sure they are just a slight brown color.
Let cool on a wire then like me smoother with a pound of butter. And yes Martha Baked this