Although my grandmother has been gone from this earth for the better part of two decades, there are certain foods that recall memories of her in a heartbeat.
Heavenly hash ice cream from Stewarts.
I can see it all so clearly in my mind.
The cloth covered rolling pin.
The flour sifter.
The upside down glass.
Biscuits were a standard part of holiday meals.
If we were lucky, strawberries would be involved.
I don't ever remember having a bad biscuit at grandma's - I wish I could say the same in my house.
Due to the nostalgic nature of this week's recipe for baking powder biscuits, it only seems fitting that the contributing baker this week was Marion Cunningham (of Fannie Farmer fame, not Happy Days...). What could be more old school than a recipe by the author of the Fannie Farmer Cookbook?
Marion's biscuit contribution strays somewhat from the realm of traditional biscuit making by using shortening instead of butter as the fat. What is lost in flavor is made up for in ease of construction (I had these made and on the baking sheet in less time than it took me to heat up my oven).
A light hand and a well-floured surface were key in getting these made. A drizzle of melted butter and a sprinkling of sugar took these from savory to dessert ready.
While these biscuits will never live up to Grandma's (not that anything ever could...) they did serve as a nice back drop for some fresh roasted local plums and agave sweetened Greek yogurt.
This post participates in Tuesdays with Dorie. Marion Cunningham's recipe for baking powder biscuits can be found here.