This classic is from the Better Homes and Gardens New Cook Book, 10th Edition There are still copies of this edition available, from thrift stores who sell via Amazon Marketplace or Abe Books. Worth seeking out to 10th edition, the newer ones are not quite right.
breakfast
5 Servings
- 3 C flour
- 1 1/2 T baking powder
- 1 T sugar
- 3/4 t cream of tartar
- 1/2 t salt
- 1 1/2 sticks of butter
- 1 C soy milk
Preheat oven to 450°F. Stir together dry stuff. Chop up the butter into small chunks, cut in with a wire pastry blender, until the mixture resembles coarse crumbs. Make a well in the flour/butter mixture. Dump milk in the well. Stir with a wooden spoon until the dough clings together. Knead the dough on a lightly-floured surface (a large cutting board is ideal, but you can use the counter, if it's clean). Pat the dough until it's roughly 1/2 in. thick. Cut biscuit shapes with a biscuit cutter. Bake for 10-12 minutes. Stick around, you do not want to burn biscuits, and they will if you leave them for much longer than 12 minutes.
- If you don't have a biscuit cutter, you can make one out of a small jar lid from your recycling bin (clean it first). Grandmum used to always use an old tomato paste can. Or you can buy a biscuit cutter.
- If the butter needs softening, 10 seconds on power level 2 in the microwave will do the trick. Take it out of the wrapper first, so it doesn't explode. And you might as well cut it into chunks. Try not to melt the butter completely, but don't worry if you do. Your biscuits will taste fine either way.