I taught the Robber to make these on the last night of his stay and they were, as always, delicious with creamy tomato soup for dinner one day and re-warmed for breakfast the next. We used half milk/half buttermilk for a little extra flavor and because I had buttermilk left over from the baked biscuits I had made for the beginning of his stay. These are a staple from the past, and I'm unsure of their origin. Probably from one of the cookbooks in my mother's collection.
Ingredients:
3 C. flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1/2 C. yellow shortening
1 1/2 C. milk
Directions:
1) Grease each cup in a 12-cup muffin tin. Preheat the oven to 450F.
2) In a medium size mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
3) Stirring minimally, pour in the milk and combine with flour/shortening mixture until just moistened evenly. Divide into 12 cups of muffin tin. Bake 15 minutes at 450F until tops are golden brown.
Ingredients:
3 C. flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1/2 C. yellow shortening
1 1/2 C. milk
Directions:
1) Grease each cup in a 12-cup muffin tin. Preheat the oven to 450F.
2) In a medium size mixing bowl, combine the flour, baking powder, and salt. Cut in the shortening.
3) Stirring minimally, pour in the milk and combine with flour/shortening mixture until just moistened evenly. Divide into 12 cups of muffin tin. Bake 15 minutes at 450F until tops are golden brown.
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