"Come in and shake the cold off!" My Nana would proclaim. On damp and rainy days she always had a pot of soup simmering on her stove. The type of soup always varied according to what was available from the garden or what she had on hand in her pantry. Regardless of the soup she always had her famous soup biscuits to accompany a repast. As you were shaking off the cold from outside her flaky biscuits added the right texture to your meal in a bowl.
You will need;
½ CUP MILK, 1 TBSP LEMON JUICE,
1 EGG & ½ CUP BUTTER
In a small bowl beat egg, milk and lemon juice. In a larger bowl stir the content of the bag the add slices of butter. Blend together using a pastry cutter or forks. Blend in wet ingredients. Do not over mix. Clumps in the batter will add pockets of flavor to the biscuits. Drop by spoonfuls onto a greased cookie sheet. Cook at 350f in a preheated oven for 20 to 25 minutes, or until the biscuits begin to brown. This mix makes ½ dozen biscuits.
Ingredients: Corn, Arrowroot and Rice Flours, baking powder, and kosher salt.
Photo Credit: Justin Hansen