Aunt Merri’s Mile High Biscuits

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Aunt Merri is one of those people who is truly the ‘life of the party.’ If there’s a party, then you can bet that Merri is in the middle of it making people laugh. Her grandchildren call her Mimi and one more than once I’ve walked into her house to find Mimi and her granddaughters dancing to some very loud country music. It’s awesome. But my favorite Merri story is many years ago when she stood up to her husband on an issue and her young step-daughter Natalie turned to her and told her she liked Merri because she had “big guts.” Ha! Just what every woman wants to hear.

This is Aunt Merri’s very favorite biscuit recipe and just like the woman herself, it’s sure to make you smile.

Sift together 2 cups flour, 4 teaspoons baking powder, 1 tablespoon sugar and 1/2 teaspoon salt.  That’s a beautiful sight right there my friends.

Whisk together 1 egg & 2/3 cup whole milk and add to the flour mixture.

Mix with a fork until the dough follows the fork around in the bowl.  Be careful not to overmix.

Turn dough out on a lightly floured surface and knead gently 5-7 times. I’ll be honest and tell you I kneaded it 7 times and I think it ended up being too much. What I’m saying is, do not overwork the dough m’kay? The dough will be very sticky.

Pat out into 3/4′ – 1′ thickness. The recipe calls for 3/4′ but I liked a thickness of around 1′. Cut into 2-inch squares or circles. If you use a biscuit cutter, make sure to dip it in flour.  Learn from my mistakes grasshopper.

Place on an ungreased cookie sheet about 1 inch apart. Make sure it’s a pristine, pretty cookie sheet like mine. Ahem.

It was at this point that I did what any self-respecting granddaughter or niece would do when facing some mile-high biscuits baking in the oven:  I mixed up some honey butter.  It was the right thing to do.

These biscuits are everything you’d want a biscuit to be. Light and fluffy. And paired with the honey butter? Forgeddaboutit.

Aunt Merri’s Mile High Biscuits*

2 cups flour

4 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup vegetable shortening

1 egg, beaten

2/3 cup whole milk

Preheat oven to 450*.

Sift together flour, baking powder, sugar & salt.  Cut in shortening with pastry cutter or fork until the mixture resembles coarse crumbs.  Whisk together egg & milk; add to flour mixture. Stir with a fork until the dough follows it around in the bowl.

Turn dough out onto a lightly floured surface.  Knead very gently 5-7 times.  The dough will be very sticky.  Pat or roll out to 1-inch thickness.  Cut into 2-inch squares or circles. If using a biscuit cutter, make sure to dip it in flour.  Place on an ungreased baking sheet, 1 inch apart.

{At this point, if you need to, you can refrigerate the biscuits until you are ready to bake}

Bake at 450* for 10-12 minutes until golden brown.

 

*Lighted adapted from Mrs. Chard’s Almanac Cookbook Mile High Biscuit recipe

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