Mmmm… homemade biscuits and yeast rolls

By meema

Antique brad bowl

Mother’s old bread bowl.

Oh, how simple to open a can of biscuits and bake. A couple of weeks ago, hubby wanted biscuits with breakfast and there were no cans, so I used baking mix. Not too much more trouble; still pretty simple.

When my mother was a girl, there were 4 older brothers and her father who expected biscuits for breakfast every morning. The family had a bread bowl which always had flour in it, and the girls (or their mother) made scratch biscuits every day. No recipe. They just knew how much of the other ingredients to use and then dunked the biscuits in melted lard before baking. I have Mother’s old bread bowl plus the dasher from our churn on top of my kitchen cabinets (see image on top right). The bowl is obviously handmade but I don’t know if it was made by the family or purchased.

While I never learned exactly how to duplicate Mother’s recipe, this one from Clabber Girl is probably pretty close. She wouldn’t have used margarine until later; lard and shortening were the only options, since the homemade butter was saved for eating.

Old-Fashioned Biscuits (as shown on Clabber Girl can)

2 cups all-purpose flour
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
1 tablespoon soft margarine or butter
Instructions:

In a medium mixing bowl stir together flour, Clabber Girl Baking Powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).

On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. ip owner . Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or till golden brown. Serve warm.

Makes about 8 – 10 biscuits

I found this article that details the history of canned biscuits but I don’t think my mother “switched” until long after I left home in 1961.

My mother-in-law also made biscuits from scratch after we were married in 1965.

Mother made the best yeast rolls I ever had…again, no recipe, We didn’t have those as often, so really a treat. The grandsons would compete for the rolls and her chicken and dumplings. There are some frozen rolls that are easy and taste good, but nothing is as good as I remember those rolls being.

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Source: The Good Ol Days

  

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