Mother Ann Lee’s Shaker Biscuits

Put in a big bowl:
2 cups flour
1 tablespoon plus 1 teaspoon baking powder
2 tsp sugar
1 rounded tsp salt

Blend in:
4 tablespoons of butter or lard, Dad uses 4 tbsp lard and 1 tbsp butter.
Enough milk to make a biscuit dough, about ¾ – 1 cup
(If you use buttermilk, you leave out ½ tsp baking powder and put in ½ tsp baking soda instead)

Various seeds for the top of them

The thing that makes these terrific is putting egg yolk and cream or butter on top to hold on seeds of all sorts – poppy, sesame, or plain, but even the plain ones need to be glazed in melted butter. It is what makes the top tasty.

Bake at 425 degrees F for 10-15 minutes.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://www.dadsblueberrymuffins.com/2012/05/13/mother-ann-lees-shaker-biscuits/trackback/