Mmmm… Biscuits

I love biscuits. They’re so fluffy and buttery and absorbent.

My mom always made biscuits to go along with scalloped potatoes and ham. We’d eat them with butter and molasses, which I’m pretty sure is a Maritime (of Canada) thing. The molasses would seep in and crystallize a little on the top. This also led to me eating scalloped potatoes (or potato scallop as we always called it) with molasses on top, which I’m pretty sure was just a me thing and totally grosses out anyone who sees it.

Before I shared this recipe with you I did a little background check. I always assume that my mom’s recipes are family heirlooms, although recently I’ve discovered otherwise. I wanted to make sure this “old family recipe” wasn’t the one on the back of the bag of flour. This time you’re in luck! This was the recipe my grandmother always used, this much we know for sure. We also know that the recipe came from my great uncle Wally, who was in the Canadian Army many moons ago. Here is where the story gets a little cloudy – my mom believes that the recipe was from his days on kitchen duty with the army. She doesn’t have anything to substantiate this story, but it was the one she always knew when she was a kid. So we’re going with it.

Anyway, on with the recipe.

DSC02401Great Uncle Wally’s Army Days Biscuits


3 C flour

1 tsp salt

1 1/2 tsp baking soda

1 tsp baking powder

3 tsp cream of tartar

1/2 C butter (cold)

1 1/3 C milk

Yield : A bunch (I don’t know, a couple dozen maybe)


Pre-heat oven to 425 degress F.

Mix dry ingredients in large bowl.

Cut in butter with pastry cutter or two knives until butter pieces are pea-sized.

Pour milk over and gently mix in (I start with a fork and then move on to my hands to finish off). DO NOT OVERWORK! – it will lead to tough bisquits.

Flatten dough to about 2″ – 3″ thick.

Using a round cookie cutter (or my mom always used a small glass), cut out rounds and place them in a 9″ x 13″ baking dish (or in a large cast-iron pan if you like them a little crispier).

Bake for 15-20 minutes, until golden-brown on top.

Eat them immediately! Maybe with some beef stew.


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