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    • Randy Graham

    • November 18, 2013 in Columnists

    Old School Biscuits

    Photo: Randy Graham, Valley Vegetarian

    These biscuits are worthy of Garrison Keillor and A Prairie Home Companion.  One of the fictional sponsors of this show is Powdermilk Biscuits, which are touted by Keillor as “Made from whole wheat raised in the rich bottomlands of the Lake Wobegon river valley by Norwegian bachelor farmers, so you know they’re not only good for you, but also pure, mostly”, which “give shy persons the strength to get up and do what needs to be done. Heavens, they’re tasty and expeditious.”

    I think Keillor would like these!

    1½ cups unbleached white flour
    ½ cup whole wheat flour
    ½ cup butter or margarine
    3 teaspoons baking powder
    ½ teaspoon salt
    2 eggs
    ½ cup buttermilk

    Preheat oven to 450 degrees.

    Cut butter or margarine into flour. Mix in baking powder and salt. Make well in center and add eggs and milk. Beat eggs and milk a little and then begin stirring into flour. Continue stirring until all flour is incorporated. Knead dough just enough to bring it together.

    Roll dough out on a floured surface until dough is 1/2 inch thick. Fold into thirds. Repeat rolling and folding (the more rolling and folding, the flakier the biscuit). Roll out to 1 inch thick and cut into rounds with a biscuit cutter or small drinking glass. My mom used a glass that had once been full of pimento cheese spread.

    Place biscuits on ungreased baking sheet. Bake for 10 minutes or until light brown on top. Serve plain or with butter and jam.

    Photo: Randy Graham, Valley Vegetarian

    See Chef Randy’s food blog for more recipes at: http://valley-vegetarian.com

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