Grandma's Biscuits: A Recipe Passed Down
In the warmth of Grandma's kitchen,
Where mornings softly glow,
She'd rise before the sun was up,
To make the dough, I'd know.
With hands that knew the measure,
Of flour, salt, and care,
She'd knead the dough so tenderly,
Her love was woven there.
Her biscuits, light and fluffy,
Would melt upon your tongue,
A taste of home and comfort,
In every bite begun.
She showed me how to shape them,
With patience in her eyes,
"Just like this," she'd whisper low,
As the dough began to rise.
I'd watch her every motion,
Learned each secret, every clue,
For in those simple biscuits,
Her heart was beating, too.
Now, I make them in my kitchen,
The same soft, loving way,
And every bite brings memories,
Of those early morning days.
But now it's time to pass them,
This gift, this love, to you,
So you can feel her warmth again,
In each biscuit, you'll make too.
The recipe is simple,
But it's more than just the flour,
It's a link from me to you, my dear,
A taste of Grandma's power.
GRANDMA'S BISCUITS
2 cups all-purpose flour
1 tablespoon sugar, if desired
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
Heat oven to 450°F. Mix flour, sugar, baking powder, and salt in a large bowl. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the mixture looks like fine crumbs. Stir in milk until the dough leaves the side of the bowl (the dough will be soft and sticky).
On a lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with a floured 2 1/2-inch biscuit cutter. Place biscuits about 1 inch apart on an ungreased cookie sheet for crusty sides, touching for soft sides.
Bake for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm.
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