Thursday, May 24, 2012

Cloud Nine Biscuits

I've been having trouble making tea biscuits for the past couple of years.  My sister can come up and whip up a batch, and they are delicious.  When I use her recipe, and mine come out heavy and hard...

I was mentioning this while hand-quilting at the church yesterday, and my friend Doris K. said that ever since she started using this Cloud Nine recipe (from the Leo Hays High School cookbook), she's been pleased with her biscuit results.  She said they are like her mother used to make.

Well, I couldn't wait to try them.   I made them this morning.  They came out fabulous.  They rose nice and high and they were great with a bit of jam.   My friend Lucy came for a coffee this morning, and she tried them out... She agreed... they're delicious.

Cloud Nine Biscuits

2 cups flour
4 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 cup butter or marg.
1/3 cup milk
1 egg

Sift dry ingredients.  Cut the butter or marg into the flower with a fork or pastry cutter.   Combine egg and milk, then add to flour mix.  Stir gently into a ball and turn on to a floured board.  Kneed 20 strokes.  Pat to 3/4" and cut out using a cookie or biscuit cutter.  While not necessary, I place my biscuits close together so they are touching.   Bake on an ungreased pan at 450 degrees for 10-15 minutes. Before baking, you can chill them in the fridge for up to 3 hours before baking.


Anonymous said...

They were absolutely scrumptious, especially with the home-made jam. YUM! I will definitely be trying them out very soon. Am I lucky to be called your friend. Lucy

Barbara said...

Your biscuits look delicious, and they rose so high! I have a few questions about the recipe though. Eggs are not listed in the ingredient you use one, or two? Also, the ingredients say 1/2 cup butter but the directions don't say when to incorporate it. Do you melt it and add it in? Thank you for sharing!

Donna Peters said...

They sound awesome... must try

Barbara said...

Thanks for the additional directions. I'm going to try these this weekend!

DonnaC said...

That is the recipe I have used for years, and it never fails; I got in one of the "Tabusintac Old Home Week" cookbooks. Having them touch is a good idea, that is how they rise so high....I leave out the sugar...