Several of my friends were discussing crackers, biscuits and scones today with a bit of debate as, depending where you are in the world, the words describe foods that are quite different. Trying to describe the texture of an American biscuit to someone in Europe is not quite as easy as it sounds! Rather than try to figure out how to ship a can of pre-made refrigerator biscuits across the pond without having them spoil or pop mid-transit, I figured a recipe might be a simpler way to go.
This is my mother Leah’s recipe for Baking Powder Biscuits. In all likelyhood, it was probably taught to her by my grandmother or great-grandmother. Growing up on a ranch as the eldest daughter, a lot of the cooking and baking for the family and farmhands fell to her. This is a quick recipe for a filling biscuit and the recipe can be doubled without too much trouble which is important when you’re trying to keep a bunch of hard-working and hungry cowboys fed! Don’t overbake these or they will start to dry out…take them out when they are a nice light brown. They are amazing with butter and honey, or some homemade strawberry jam and they also go great with a nice hearty beef stew.