A proper Victorian woman knew biscuit-making like she knew how to accessorize a hat.
My vintage biscuit recipe is simply a very old family recipe for basic buttermilk biscuits with ingredients that probably already live in your pantry.
The one rule of thumb to remember is, do not over-work the dough and you will have a light, fluffy, savory biscuit for any meal, any time. Now, when it comes to hats, feel free to over-work the accessories! I personally would love a new summer hat filled with flowers! Too fun.
Vintage Buttermilk Biscuits
Preheat oven to 450 degrees
Makes about a dozen biscuits
2 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon white sugar
1/2 teaspoon salt
1/2 cup cold, unsalted butter chopped up
1 cup buttermilk
2 tablespoons heavy cream
Sift the dry ingredients into a large bowl. Work in the cold butter until mixture resembles meal. Make a well in the center and pour in the buttermilk, stirring until a ball forms. Knead on a floured surface, gently, until the dough is formed and pat into a round about 1-inch thick. Use a floured, 2-inch round biscuit cutter to cut out biscuit rounds and place on a lightly greased baking sheet . Brush the tops with the cream and bake for around ten minutes or until golden.
Add a cup of shredded sharp cheddar cheese for a delectable dinner biscuit! Happy Friday!