Farm Ta­ble

Farm & Ranch Living - - CONTENTS -

Serve bis­cuits with cane syrup and hear how a Mis­sis­sippi fam­ily har­vests to­gether.

My grand­mother makes these home­made bis­cuits to go with her seafood chow­der, but they taste great with al­most any dish. MELISSA OBERNESSER UTICA, NY

TAKES: 25 min. • MAKES: 10 bis­cuits

2 cups all-pur­pose flour 3 tsp. bak­ing pow­der 1 tsp. salt ⅓ cup short­en­ing ⅔ cup 2% milk 1 large egg, lightly beaten


1. Pre­heat oven to 450°. In a large bowl, whisk flour, bak­ing pow­der and salt. Cut in short­en­ing un­til mix­ture re­sem­bles coarse crumbs. Add milk; stir just un­til moist­ened. 2. Turn onto a lightly floured sur­face; knead gen­tly 8-10 times. Pat dough into a 10x4-in. rec­tan­gle. Cut rec­tan­gle length­wise in half; cut cross­wise to make 10 squares. 3. Place squares 1 in. apart on an un­greased bak­ing sheet; brush tops with egg. Bake un­til golden brown, 8-10 min­utes. Serve warm.

1 bis­cuit: 165 cal., 7g fat (2g sat. fat), 20mg chol., 371mg sod., 20g carb. (1g sug­ars, 1g fiber), 4g pro.

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