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
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!