Hi! I’m Melina, homeschooling mother of 11, and Grandmelina to 2 1/2!
Today is St. Patrick’s day, and I’m making these biscuits to go with our stew (meatballs, potatoes and carrots). Simple, but fresh and tasty!
Eat them for breakfast with honey, or fill them with fried egg, bacon and cheese. Eat them for lunch with a bowl of soup. Eat them on the side with supper. Great with chili, stew, soup, and anything! I like them warm with butter, or cool with Cheez Whiz (don’t judge me!).
Great for family meals.
These always get a lot of compliments when I bring them to potlucks and the kids love them. Make sure your baking powder is fresh, and handle as little as possible for the fluffiest biscuits. Enjoy!
(Makes 12-18 biscuits)
- 2 cups white flour
- 4 heaping teaspoons baking powder
- 1 tsp. salt
- 1/4 cup lard (or butter)
- 1 cup water (or milk/buttermilk)
Mix together the first 3 ingredients in a mixing bowl.
Cut in lard (using a pastry cutter or 2 knives crisscrossing lard) until mixture is the consistency of cornmeal.
Make a well in the centre of the dry ingredients and add the water slowly, stirring with a fork. Stir until mixture sticks together and forms a ball.
Dump the ball (and any leftover dry ingredients still in the bowl) onto a well floured surface (I like to use a cookie sheet to make clean up easier). Knead the ball until smooth, dusting with more flour as necessary. DO NOT OVER-KNEAD!!! As soon as it is smooth, stop kneading. With your hands flatten the ball until it is about an inch thick. Cut biscuits out with a floured round cookie cutter or a floured glass. Gather the leftovers into a ball, flatten again, and cut more biscuits. Remember to handle as little as possible to get the fluffiest biscuits.
Place the biscuits on an ungreased cookie sheet at least an inch apart (unless you like soft edges then make them touch). Bake in a 450 degree F oven for 12-15 minutes.
OTHER ST. PATRICK’S DAY POSTS: