Breads & Muffins

Home Made Biscuit Recipe

These biscuits are light and flaky. They are less salty than many store bought biscuit mixes. They taste great plain or with butter, honey, jam, or gravy.

Ingredients

3 cups flour (Preferably a soft wheat flour; look for flour labled “soft wheat”. If you cannot find soft flour, mixing three parts all-purpose flour with one part cake flour will get you close.)

4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
2 1/2 tablespoons sugar
3/4 tsp. salt
3/4 cup shortening
1 egg, beaten
1 cup milk

Preheat oven.
Sift all dry ingredients into bowl.
Cut in shortening until like coarse meal.
Beat egg lightly and add to milk.
Add liquid to dry ingredients and mix with fork until dough holds together.
Turn out onto floured board and knead lightly with floured fingers.
Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
Place on baking sheet and bake at 450°F for 12 minutes.

Recipe contributed by Tasha Slone.

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Yankee Corn Bread

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup corn oil

Preheat oven to 425 degrees.  Grease 8×8 square pan.  Combine cornmeal, flour, sugar, baking powder and salt.  Add milk, egg and oil.  Beat until smooth, about 1 minute.  Pour into prepared pan.  Bake 20-25 minutes, until center is firm.

This recipe serves 6 – 8.  You can double this recipe and bake in a 13×9 pan.

Bake 25-30 minutes and test for firmness.  Do not overbake.  Serve warm if possible.  (Can be reheated in microwave with butter!)