This is a very old recipe from my great-grandmother. The original card has disintegrated so much around the edges that the title is nearly illegible. Fortunately, the directions and ingredients remain intact. Materials may decay, but they knowledge that they contain can be preserved.
Most modern biscuits come in the form of a tube of pressurized dough. Making them from scratch is a worthwhile art, but it is not widely practiced. The result of this culinary ebb is that many modern cooks do not own a set of biscuit cutters. Fortunately, there are many ways to work around this problem. Washed tin cans of various sizes work well to cut biscuits. So does the rim of a small glass. For this recipe, since the directions specifically called for a “small” cutter, I used the bottom diameter of a drinking glass as my template, and cut out the biscuits with a sharp knife. They ended up being approximately 1 1/2 inches in diameter.
I wish I knew what a “small” cutter was in my great-grandmother’s kitchen. Her recipe states that it will yield 12 biscuits, but even at the 1 1/2 inch size, I only got 9. I won’t complain, though – they were delicious! The texture was light and enjoyable, and the cheese flavor was noticeable without dominating the experience. Next time I make tomato soup, I’m making a double batch of these biscuits to go with it.
- 1 cup sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 1/2 cup grated Cheddar cheese
- 3/8 cup milk
Preheat the oven to 450 degrees Fahrenheit.
Add the baking powder and salt to the flour, and sift together into a medium bowl.
Cut in the shortening and the cheese.
Add the milk to form a soft dough.
Roll the dough out on a floured surface to a 3/8 inch thickness.
Cut out the biscuits with a small cutter, or use one of the methods described above.
Bake for 8 minutes, or until golden brown on the bottom.
Makes 9 biscuits.
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