Grandma Pauline’s Flaky Baking Powder Biscuits
In this video I share my Grandma Pauline’s amazing recipe for Baking Powder biscuits. When she came from London to the US as a young woman, she married my Grandpa Max Shapiro. She was a fabulous cook and baker. She adapted a scone recipe to make these biscuits. She also adapted this recipe to make a family favorite cookie recipe which I’ll share soon. I learned to bake this recipe as a little girl when my mom let me help in the kitchen. My favorite childhood memories are baking with my mom.
For a direct link to this recipe in pdf format, please click below:
For more recipes, please visit my website:
EllensBreadMachineRecipes.com
Grandma Pauline’s Biscuits
Single recipe: (really tiny amount)
2 cups AP flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cream of tarter
2 teaspoons sugar
½ cup (1 stick) butter
2/3 cup milk
Double recipe:
4 cups (498 grams) AP flour
8 teaspoons (23 grams) baking powder
1 teaspoon (4 grams) cream of tarter
1 teaspoon (7 grams) salt
4 teaspoons (17 grams) sugar
1 cup (2 sticks) butter
1 1/3 cups (328 grams) milk (maybe more)
1. Mix the dry ingredients together.
2. Cut in butter with pastry blender until butter bits are the size of peas.
3. Add milk all at once. Stir until dough follows a big fork around the bowl.
4. Gather dough together. Gently pat out to one inch thick. (NO ROLLING PIN!)
5. Cut out biscuits with small glass or biscuit cutter dipped in flour.
6. Place on ungreased cookie sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes but no longer than overnight. (Cover if longer than 30 minutes.)
8. Brush with milk just before baking.
9, Bake at 450 degrees for 10-12 until golden brown. (May take longer.)
10. Serve with butter and jam or jelly
*ACTUAL* Best Banana Bread on Earth | Moist Perfect Banana Bread | Southern Cooking
OK, now bringing out the most prized recipes in my arsenal.
I probably make this banana bread 20 or 30 times a year. I have never, I mean never, eaten anybody’s that is better.
Ever.
This recipe will never let you down. I take it for house gifts, take it to sick friends, make it in muffin form with my grandchildren, serve it for breakfast or lunch or meetings, and sometimes just get the urge to make it late on a Saturday night under the pretense of eating the final product but really to eat vast amounts of the batter (after I lick the bowl and beaters, I do use a fresh spoon to dip into the batter, and have been known to open the oven door for one more scoop before it actually sets).(Yes, I know it’s not healthy).
You can find the recipe here:
Stuff I love to cook with here:
Wild West Food⎸What Did They Eat & Drink in the Old West?⎸Cooking Buffalo Stew & Churning Butter
Full free recipe:
We’re going back to the old western frontier of the 19th century to cook a meal in the Wild West! After the arduous journey over the Oregon trail, Pioneers settled into their new homes in the west. This video tells the stories of outlaws, cowboys, native Americans, homesteaders, And gold miners. We’ll discuss how Chinese railroad workers introduced Chinese food to America, What cowboys ate while driving cattle across the Great Plains And what exactly they served in Boomtown saloons.
*Note: To clarify, the overhunting of buffalo into near extinction was a deliberate attempt to remove Native Americans from their land through starvation. Railroad companies and even the U.S. Army instructed hunters like Buffalo Bill to kill buffalo so that Native Americans would not have access to their major food source.
Let’s start with A Day of Food in the Wild West:
Cowboy breakfast- Chuckwagons of the Great Plains fed cattle-driving cowboys while on the move. Food had to be easy, filling and transport well like canned beans, bacon and coffee. An old cowboy hangover cure was canned tomatoes.
Free saloon lunch- Saloons in Boomtowns like Deadwood and San Francisco offered free lunch to entice customers to stay and spend their money drinking. For a nickel beer, gold miners and outlaws alike could get an all you can eat lunch buffet of bread, bacon, ham, beans, sausages, potatoes, & fried fish.
Homesteader supper- Homesteaders that settled the Great Plains ate plenty of local buffalo and one pot meals like this bison stew. They planted vegetable gardens, gathered local nuts and fruit and kept cows for fresh milk & making butter.
Donate on Pay Pal:
Instagram:
Website: savortoothtiger.com
TikTok: tiktok.com/@savortoothtigerhistory
Facebook:
Sources:
Siegerman, Harriet (1997)Land of Many Hands: Women in the American West
Brown, Dale (1970) American Cooking: The Northwest, Time Life Books
Sonneborn, Liz (2002) The American West: An Illustrated History
Moulton, Candy (1999) Everyday Life in the Wild West from 1840-1900
O’Connell, Libby H. (2014) The American Plate
Mahon, Elizabeth Kerri (2011) Scandalous Women: The Lives and Loves of History’s Most Notorious Women
Haber, Barbara (2002) From Hardtack to Home Fries
Photo Sources:
#WildWest#Foodhistory#savortoothtiger
Cheddar Cheese Scallion Biscuits | Part 2 of 2! | Breakfast Biscuits | From Air Fryer Recipe
If you missed Part 1 (Hot Tobasco Jelly) you can find the video and recipe here:
Maybe the best biscuits ever! Not only are flaky and fluffy the way perfect biscuits are supposed to be, AND incredibly easy and speedy to make, the cheddar, scallion and bits of bacon make them taste absolutely surreal. Whether inhaled fresh out of the oven for breakfast or dinner with just….oh, let's see...butter! or served as delicious hors d'oeuvres with tiny slivers of ham and hot pepper jelly, you will not believe the treat you have in store.
You can find the RECIPE here:
STUFF I love to cook with here:
The Eagle Tavern's Chicken Fricassee and Black Eyed Peas (1850 Recipe from Greenfield Village!)
Let's travel to one more tavern before our stagecoach tour of America is over. This time it's the Eagle Tavern from 1850 that sits in Henry Ford's Greenfield Village in Dearborn, Michigan. The lodgings are clean and welcoming and the food is some of the best you can get: Savory Chicken Fricassee over fresh biscuits and Pickled Black Eyed Peas! A feast that's so good you'll order seconds!
Recipe cards from The Henry Ford that you can purchase here:
I'm not sponsored or affiliated with the Henry Ford, I just think these recipe cards are awesome and I love my set!
What you'll need for the food:
Black Eyed Peas
4 c cooked Black Eyed Peas, canned are fine
1 c Vegetable Oil
1/2 c Red Wine Vinegar
2 cloves Garlic
1 c Red Onion
1 tsp Kosher Salt
1 T Black Pepper
Chicken Fricassee
2 c Yellow Onion
1/2 c Butter
1/2 c Flour
1/4 c Sherry or Apple Cider Vinegar
2 c Chicken Stock
1 Bay Leaf
3 lbs Shredded Chicken
1 T Fresh Thyme
1 T Fresh Parsley
1 pinch Nutmeg
1 pinch ground White Pepper
1 c Heavy Cream
2 T Lemon Juice
Kosher Salt to taste
Here's where mom made the biscuits if you want to watch again!
You'll need:
1 1/2 c Heavy Cream
2 c Self-Rising Flour
Video has emerged of Meghan Markle and Princess Lilibeth at the Montecito parade #shorts
A video has surfaced online showing Meghan Markle pictured with her two-year-old daughter Lilibeth at the Fourth of July holiday parade in Montecito. The video was posted on the instagram account* of the Rosewood Miramar Beach Hotel. Prince Harry, whose photos with his daughter were previously published, and the couple's eldest son Archie also attended the celebration.
Prince Harry and Meghan Markle, who have been living in the U.S. since 2020, have been at the center of numerous scandals after speaking publicly about life in the royal family and making a number of accusations against Harry's in-laws. For this, many condemned them, believing that the Dukes of Sussex wanted to draw attention to themselves.
#MeghanMarkle
#Lilibeth
#FourthOfJulyParade
#FamilyCelebration
#RoyalControversy