Wednesday, September 1, 2010

Kidhood Memories

With my older sister, Trisha, at Pike's Peak Colorado 1962
We thought everybody in the U.S. ate biscuits then
1960's Style Buttermilk Biscuits
We often eat these with homemade Damson Plumm Private Eye Raspberry Jam
Bake 450 degrees Bake 8 – 10 minutes till tops brown
In a bowl Mix the dry stuff: 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda,1/8 - 1/2 cup sugar, some cinnamon (½ teaspoon?)
Make a little well in the dry stuff pour in ¼ cup corn oil and 1 cup buttermilk (if using regular milk*, use 1 tablespoon bak. powder and no baking soda). Do not beat, just mix softly until combined.
Pam spray/oil muffin pan/ cookie sheet/pan
Additions: Raisins or a few blueberries (mix these w/ dry stuff) or A spot of strawberry or raspberry jam in the top of each biscuits (jammy biscuits)
*or make buttermilk substitute: A tablespoon of white vinegar or lemon juice plus enough milk to make a cup, let stand 5 minutes

1 comment:

  1. I also make a pseudo-scone version of these, by increasing the sugar to a half cup and chopping up some GOLDEN RAISINS and DRIED APRICOTS and mixing 'em in. DeLICIOUS!