These biscuits should be on the American flag instead of the stars, jokes Saveur consulting editor Marion Cunningham—an authority on culinary Americana. For the lightest biscuits, she adds, don’t over-handle the dough.–Editors of Saveur Magazine
LC Biscuit Bliss Note
In our book, there are two types of biscuits. The ethereally airy, ever so slightly crumbly, unimaginably decadent cream biscuit that just sort of evaporates the moment you deign to eat it. And the baking-powder biscuit, which is almost as nuanced yet quite a lot sturdier and, as such, an able accompaniment not just for better the quick and delicate strawberry freezer jam recipe below, but heartier fare such as eggs, bacon, and, natch, fried chicken.
Baking-Powder Biscuits Recipe
- Quick Glance
- 10 M
- 25 M
- Makes 12 to 14 biscuits
- For the biscuits
- 1 teaspoon butter
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable shortening, chilled
- 1 cup milk
- For the quick strawberry freezer jam
- 5 cups fresh strawberries, hulled, washed, and slightly crushed
- 4 cups sugar
- One 1 3/4-ounce package pectin
- Make the biscuits
- 1. Preheat oven to 425°F (220°C). Grease a baking sheet with butter and set aside. Sift 2 cups of the flour, the baking powder, and salt together into a large mixing bowl.
- 2. Add the shortening to flour mixture in 5 or 6 large pieces, cutting it into the flour with a pastry cutter, or rubbing it in with your fingers. The mixture should have the consistency of coarse meal, with no large pieces of shortening visible. Add the milk and stir in with a fork just until the mixture pulls away from sides of bowl. The dough will be quite sticky.
- 3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and gently knead the dough just until it’s no longer sticky, about 30 seconds. Pat the dough into a 9-inch circle about 3/4 inch thick. Cut out biscuits with a cookie cutter or the rim of a juice glass and place them on baking sheet. If the biscuits touch each other, they’ll have tender sides when baked; if you prefer crisp sides, separate them a bit. Bake until the tops are golden, about 12 to 15 minutes. Serve with Strawberry Freezer Jam.
- Make the quick strawberry freezer jam
- 4. Put the strawberries in a bowl, stir in the sugar, and set aside until the sugar has dissolved, about 30 minutes.
- 5. Add the pectin to 3/4 cup water in a small saucepan. Boil for 1 minute over high heat, stirring constantly, then stir the mixture into the strawberries until mixed. Pour the mixture into sterilized half-pint jars with lids and fill to 1/2 inch from top. Keep refrigerated for up to 3 weeks—or frozen for up to 1 year. Makes 6 half-pint jars.
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