Tuesday, April 12, 2011

Feather Biscuits

Because my niece-in-law mentioned them, (thanks, Kristina!) and because I've never used that recipe before, I decided "Feather Biscuits" would be on tonight's menu.

At some point I may be a little more organized and actually create a menu out of the recipes in the "Home Cooked Heritage" cookbook, but for now I'm winging it. Hense, the feather-recipe. Haha!

Feather Biscuits, submitted by: Diane D.

Says Diane, This recipe came from my Aunt Sandi and is one of my favorites. We always eat biscuits and gravy Christmas morning. Try these and you'll know why they're my favorites.

2 c. flour

1 t. sugar

1/2 c. shortening

2/3 c. milk

1/2 t. salt

4 t. baking powder

1 egg

Combine dry ingredients. Cut in shortening. Mix egg and milk together and add to dry ingredients all at once. Stir until dough just follows fork around the bowl. Turn out on lightly floured board and knead tenderly about 20 strokes. Roll out 3/4 inch thick. Cut and bake on ungreased sheet at 450 for 10-14 minutes.

Ok, first of all, since I was looking for ways to use up leftover roast and potatoes, I turned the leftovers out into a large rectangular casserole and dropped the biscuits on top.

So, there was no rolling involved. I will give them another shot and roll them, I promise.

So, the verdict? These are amazing!! Thanks, Diane, the entire family thought they were better than my regular biscuits. (Mine does not include an egg. I think that makes all the difference!)

Denise, if you are reading this, try this recipe for your rendition of R.L.'s Cheddar biscuits. These are awesome!


qltmom9 said...

Egg??? Did you leave that out of the recipe? I've been hungry for biscuits. Thanks.~

Lucy (in IN)

MaryLu said...

Oh my! I DID leave out the egg. Yes, please add one egg to the recipe.
I need a better editor!

Diane said...

So glad you finally tried these biscuits. I can hardly convince myself to make any other recipe now. The also make great dumplings in any kind of soup (my favorite being homemade chicken soup). I think I've tried nearly every recipe in the book now, and have to say there are very few that I don't like.

Diane said...

Also, I often find myself using butter or margarine in place of the shortening (partly because we are often out of shortening, and partly because I love that buttery taste!). The rolled biscuits make really good breakfast sandwiches (like at McDonalds).


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