Thursday, December 6, 2007


Isn't it wonderful when eating a certain food can bring back vivid memories of another time
and place? I made these tonight to have with Turkey Soup and one bite transported me back
to our state fair in August in the 70's. There were 4 kids in our family, so we usually had to
share EVERYTHING. One exception to this rule was the Scones at the state fair. We each got
one in the little paper sack, dripping with warm butter and delicious jam. They were in a tri-
angular shape, that was the only difference between them and these biscuits, which are easy
to make because they are just dropped from a tablespoon.

This is my Mom's recipe from her high school Home Ec class. I think the secret is making these
with milk. They are soft, just slightly sweet and wonderful warm right from the oven with butter
and jam. My uncle Wayne prefers these for strawberry shortcake since they are not too sweet.

2 cups sifted flour
3 teaspoons baking power
1 teaspoon salt
1/3 cup Crisco
1 cup milk

Mix flour, baking powder and salt, sifted together in a bowl.

Cut Crisco with pastry blender until mixture looks like coarse meal.

Add milk and stir just until blended.

Drop from a spoon onto ungreased baking sheet.

Bake in hot oven, 425 degrees, 12 to 15 minutes until the tips are just lightly tan colored.

Makes 16 biscuits smaller sized or 8 large biscuits.

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