Saturday, January 17, 2009

Change the world

Growing up, Thatdad was in charge of yeast breads. Or one bread in particular, Challah every week. It was the only time yeast was used in our house. All other breads were Thatmom's domain. Zucchini bread, banana bread, and for special occasion dinners, baking powder biscuits.

I have a recipe for baking powder biscuits that I love. Everyone loves it. I get rave reviews when I serve it at my own parties, and when I bring them to holiday dinners. So when I saw that Fannie's next appetizer involved her recipe for baking powder biscuits, I was tempted to use my own recipe.

But that does defeat the purpose of my little New Year's foray, doesn't it? Besides, there is a slight problem with my fabulous biscuits. They use a cup of heavy cream. Now, granted, this is probably why they are so fantastic and addictive, but it makes them a little unhealthy. And this is a New Year. And everyone's vowing to Change their life, Change their lifestyle, Change their world. So I figured I'd give Fannie's recipe a shot since it uses milk instead of cream.

What's great about this recipe, is it makes plenty of biscuits, which are perfect for on the go breakfasts. The biscuits are the real recipe here, the appetizer itself is another less than inspired recipe. But it does work fantastically for an easy lunch. Who doesn't like ham sandwiches?

These biscuits are best served warm. That's where you really get the crusty outside, with the melt in your mouth soft doughy insides. Thatboy loves them with a spot of honey inside, I'm happy enough with melty butter.

Baking Powder Biscuits (From the Fannie Farmer Cookbook)
  • 2 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1 Tbsp sugar
  • 1/2 cup shortening
  • 2/3 cup milk
  1. Preheat oven to 450. Grease two 8-inch cake pans. Put the flour, salt, baking powder, cream of tartar, and sugar in a bowl.
  2. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.
  3. Add the milk all at once and stir just until the dough forms a ball around the fork.
  4. Turn the dough onto a lightly floured board and knead 14 times. Pat until 1/2 inch thick. Cut into rounds with a cookie cutter. Place touching each other in the cake pans and bake 9 minutes.

Small Biscuits and Ham (From the Fannie Farmer Cookbook)
  • Baking Powder Biscuits
  • 1/4 lb sweet butter, softened
  • 1/2 lb cooked ham, sliced thin
  • 3 Tbsp mustard
  1. While biscuits are still warm, split and generously butter the insides of the biscuits.
  2. Cut the ham to size and place 2 slices, with a dab of mustard, between the halves.
  3. Close the sandwiches and serve warm.


  1. I bet your recipe and mine are very, very similar. We call them velvet cream biscuits though.

  2. I clearly missed what is going on with you and Fannie--but it is cracking me up nonetheless. The biscuits look great.

  3. Not to offend anybody, least of all Fannie, but a biscuit or "scone" as we call them should have jam and cream...nothing else....but that is just my taste.

  4. Biscuits + honey is almost like heaven.

  5. oh boy! i love biscuits and honey. i can't wait till i can try this recipe!

  6. yum! i prefer my biscuits with just a bunch of butter. :)

  7. I love a good, warm biscuit with a little honey on it. Yumm...