Until I tried these biscuits, my biscuit experience had been far from satisfying. In fact, biscuits were not something that I ever would have chosen to eat. But when my husband’s Aunt Norma made these for us, I couldn’t get enough!
These are, by far, THE BEST biscuits I have ever eaten! They are soft and fluffy and are so good that we can’t even keep them in the house beyond baking day. You’ll want to eat them with everything and I mean EVERYTHING!
I have been meaning to share this recipe for a while now but I have my usual problem – too many great recipes and not enough time!
Best Homemade Biscuits
This another one of those recipes that has been around for many generations. I’m so grateful to Aunt Norma for sharing this gem with me so I can pass it on for generations to come. This was my husband’s grandma’s homemade biscuit recipe (Grandma Gilson) and probably the grandma before her.
Biscuit Recipes
There are a lot of biscuit recipes out there, but not all of them have been around this long. There is just something that’s so comforting and reassuring about cooking the very same things, with the exact same ingredients, that generations before you were cooking nearly 100 years ago! This was being made by Grandma Gilson back in the 1930’s and ’40’s and it’s still amazing. My Date Nut Loaf is another one of those recipes; a recipe that has been passed on through my family for many generations.
Baking Powder is Magic
I see why Kraft Canada calls their baking powder Magic Baking Powder; baking powder really is magical! Before baking powder was invented in the mid 1800’s your options were fairly limited. You could use yeast but if you didn’t want that flavor of fermentation, there weren’t many alternatives, aside from Pearlash. Pearlash was a purified form of potash but it’s preparation was very time-consuming. These days we take baking powder for granted, but the introduction of baking powder was revolutionary in minimizing the time and labor required to make bread goods. And it led to the creation of new types of cakes, cookies, biscuits, and other baking. You can read more about that HERE.
What is Cream of Tartar?
This recipe calls for cream of tartar, which technically, is an acid—specifically, tartaric acid. It’s a byproduct of wine production; the residue left on the barrels. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. You can read more about that HERE.
Substitutes for Cream of Tartar
Cream of Tartar is something that I have always kept in my pantry. Although it’s pretty old skool there’s quite a few baked recipes that still call for it and since I like to make a lot of vintage recipes, I find myself using it on a semi-regular basis. I do recommend following this recipe exactly to get this effect, but if you don’t have cream of tartar, no need to worry. You can find some simple substitutions for Cream of Tartar HERE.
Simple Biscuit Recipe
These simple biscuits are great on their own, with jam, Aunt Norma’s Homemade Chili, Hamburger Soup or Slow Cooker Chicken Stew. My daughter even likes to use these biscuits instead of bread for sandwiches.
Even if you don’t think you’re a biscuit lover (like I used to think) give these a try because they will definitely make one out of you!
If you like this recipe- PIN IT!
My Amazon recommendations (affiliate link):
The Best Baking Powder Biscuits
Ingredients
- 3 cups sifted flour
- 3/4 tsp cream of tartar *see substitutions above (in post)
- 3/4 tsp salt
- 4 1/2 tsp baking powder
- 2 tbsp white granulated sugar
- 3/4 cup shortening
- 1 egg
- 1 cup milk
Instructions
- Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.
- Mix flour, cream of tartar, salt, baking powder and sugar together. Cut in shortening and mix.
- In a separate bowl, mix eggs with milk and whisk together.
- Add wet mixture to dry mixture and knead 3 minutes. * I set the timer on the stove for this part.
- Roll out on floured board.
- Roll to 1/2 inch thick.
- Cut in rounds with a 3 inch round cutter.
- Bake for 12 minutes on parchment covered baking sheet.
- *They will be lightly browned on the bottom.
- Cool for 5 minutes, then transfer to cooling rack. Serve and enjoy!
Notes
Nutrition
This post is part ofThe Country Cook Weekend Potluck!
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