This blog post was requested by my daughter in law after we had a “big breakfast” last weekend. If we have time, we try to have bacon, eggs, and baking powder biscuits every so often to start off the weekend in a more relaxed way. 🙂
I’ve been making this recipe for years and years and it makes the most fluffy biscuits that just beg to be smothered in butter and jam, hot from the oven. I just looked at the bottom of the original recipe and its from Canadian Living magazine circa 1991! That is a lot of years haha! They were supposed to be Currant Scones but sans currants they are baking powder biscuits.
2 1/4 cups all purpose flour
2 Tblsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup currants or raisins or cranberries
1/2 cup of cold butter (I use margarine)
1 cup of buttermilk (I’ve tried milk with 1 tsp vinegar in a pinch, but buttermilk is better)
1 egg lightly beaten
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Use a pastry blender to cut in butter until it resembles course crumbs. If you want to add currants/raisins/dried cranberries add now.
Add buttermilk to well of dry ingredients and mix with a fork until it makes a soft, sticky dough.
Lightly flour your surface and press dough into a big ball and knead gently approximately 8 – 10 times. Don’t over work your dough or you’ll end up with hockey pucks 😦
Gently pat the dough into a circle approximately 3/4 inch thick.
Using a floured cutter or a small round glass and cut out rounds. Gather up the scraps and press together to make a couple of more of “cooks” biscuits (the less perfect ones)
Brush the tops with beaten egg.
Bake in the oven 425 F degrees for 12 – 15 min until golden brown. They should puff up and you should be able to see all the layers. Cool on a rack if they last that long!!
Cheers to you enjoying a relaxing weekend breakfast 🙂
LIVE LIFE FULLY ❤