There are few foods more quintessentially Cabin than a bisquit. Back through the ages Cabin dwellers of all occupation, geography, and gender knew a scratch bisquit recipe by heart. I felt obliged to live up to the full measure of this Cabin tradition, and am proud to say that a box of Bisquick has never crossed our threshold. Rather, I have committed these babies to memory.
1 cup whole wheat flour
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
4 tablespoons cold butter
3/4 cup milk
Mix together dry ingredients. Cut in butter until mixture resembles coarse meal. Stir in milk to form dough. Knead five or six times on a floured surface. Roll dough to 1/2 inch thickness and cut biscuits of desired diameter. Bake at 425 degrees for 12 minutes or until golden brown.
This recipe might be a little more fancy schmancy than your average fur trapper may have memorized, but it's worth it.
ERB
1 comments:
Again, I bow to you. Thanks for the recipe... but what will I do without Bisquick? What's *IN* Bisquick? It's magical and it makes (with my own adaptations) the best pancakes in the universe. Can you help me rid myself of the box?
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