There is something so special about fresh baking powder biscuits with a lovely home-made blackberry jam. This recipe was passed on from Paul a.k.a Grandad. I have tried so many times to make these biscuits close to how good he makes them but still haven’t come close. The fact that Grandad has been making these from memory and feel for years and years may be an indicator of why. When I originally asked for the recipe, the proportions were rather loose so I have been adjusting this recipe over time to try to perfect them.
Ingredients:
1 3/4 cups flour
2/3 cup of butter milk *(if you don’t have butter milk, see note for how to make it below)
1 2/3 tsp baking powder
pinch of baking soda
1/2 or less tsp table salt
1/4 cup cold butter
*To make butter milk: Pour 2/3 cup less a tablespoon of whole milk into a container. Add 1 tablespoon of white vinegar and let it sit for 10 minutes.
Method:
Preheat oven to 450 degrees F. Thoroughly mix all dry ingredients in a medium sized bowl. Using a box grater, grate cold butter into the dry mixture. Using your fingers, slowly blend grated butter into dry mixture making small pea sized clumps of flour and butter. Make a well and pour in milk. Mix until just blended (over mixing with create a denser biscuit). Dough should be slightly sticky but not stuck to your hands. If the dough is too sticky, add a small amount of flour.
Put dough on baking sheet and pat to a 2-3 inch thick log or rectangle. Cut into desired wedges depending on desired biscuit size (3-6). Bake for approximately 12 minutes or until tops are golden. Remove from oven, slice in half and add butter or a nice jam.
Servings: 3-6 Time: 25 minutes?