“One should not attend even the end of the world without a good breakfast.”
Robert A. Heinlein
Sherry’s All Butter Biscuits – THE BEST!
Every family has their own, don’t they? The competitive few that insist their method is BEST for whatever form their rivalry takes… maybe it’s playing hockey or golf, or growing roses. It could be perhaps yours is beer drinking or team charades, or maybe mixed doubles tennis, or Trivial Pursuit. In my family it’s baking biscuits. No kidding.
A Simply Elegant Pastry!
I happen to believe that my sister’s are the best. I really do! And I’m not just saying that ‘cuz she agreed to let me photograph her while making them.
She did scowl every so slightly when I asked her if she would give me her ingredient list and method “I don’t follow a recipe!” Stated like a truly intuitive cook! And that is really the key with any type of pastry, or even most cooking, you must rely on what it looks like, feels like and smells like for truly consistent results. You’ll be pleased to know that I did finally talk her into articulating it for me to share with you!
Gorgeous, Rustic & Oh-So-Simple!
The cutting has always been my favourite part. My Dad used to let me do this step when I was little. It was basically all he let me do because his recipe was his secret and his alone… God forbid one of his brothers try to steal his method! My mother finally convinced him to share the recipe with her, but I question its veracity… strongly! Some secrets do in fact go to the grave!
Fresh Fruit with Basil, Balsamic & Lime
Add to these perfect biscuits a bit of bacon and a beautiful fruit salad and you’re ready to feed a crowd at a lazy Sunday brunch.
Honestly, all some gorgeous fresh fruit needs (besides a brilliantly creative daughter to not only hollow out the watermelon and cut all the fruit) is a drizzle of some excellent quality balsamic vinegar and a bit of basil.
Just Add Prosecco!
Enjoy & Namaste!
PS. I’ll be away next week but do tune in to check out some beautiful pics!
- 2 cups AP flour
- 4 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1TBSP sugar (optional)
- ⅔ cup cold butter, cut into chunks
- ½ - ⅔ cup milk
- Preheat oven to 400 F
- Place all dry ingredients into a bowl and whisk to remove any lumps.
- Cut butter into flour mixture with either two knives or pastry cutter.
- Mix until there are no pieces bigger than about the size of a pea
- Slowly add enough milk to make a soft dough (you will know that you are there when it is barely held together. Depending on the humidity outside you will use between ½ and ⅔ cup milk)
- Turn on to a floured surface and turn over on itself very gently, only about three or four times, just enough to bring it together.
- Working very gently pat the dough out with hands to about a ½" to ¾" thickness.
- Cut with a biscuit cutter or glass. You should get between 10 to 12 biscuits if you cut about a 2" diameter biscuit.
- Place on parchment lined baking sheet and bake for about 15 minutes or until deeply golden brown.