BISCUITS w/APPLE BUTTER JAM. Review on Parle Super Milk Biscuits

While my review does not fall under any of the brands listed, however, my review does fall under the biscuit topic. I love biscuits. But, it hasn’t always been an easy task for me to accomplish making light, golden brown, flaky biscuits. I think the first batch I made back in 1980, were used by my husband as a paperweight. He just molded the entire pan of biscuits into a large ball, wrapped the ball in aluminum foil, and presto, an instant foil paperweight. I have to believe he did this out of love or...

However, it wasn’t until 1985 when I finally mastered my mom’s biscuit-making technique. Little did I know she would instruct me in a biscuit-making class. I actually had to take notes.

Baking Powder Biscuits

Ingredients Needed:

2 cups all-purpose White Lily flour

1 tbsp Dixie sugar

3 tsp Clabber Girl baking powder

1 tsp salt

1/2 cup Crisco shortening

3/4 cup milk

Preheat oven to 450 degrees

Very thoroughly, using a whisk or fork, mix the flour, sugar, baking powder, and salt in a medium-size bowl.

Tip: If the baking powder you are using is packed, sift it first before adding it to the flour. If packed and not sifted, the results can be damaging to your biscuits.

Using a pastry blender or crisscrossing two table knives, cut the shortening into the flour mixture (all at once or bits at a time), tossing with the flour to keep separated as you work, until the mixture resembles fine crumbs.

Pour the milk into the flour mixture (all at once), or make a well in the center of the dry ingredients and pour the milk in the well. Using a fork or wooden spoon, stir in the milk until dough pulls from or leave the side of the bowl(dough will be a little sticky).

Place dough on a lightly floured surface. Knead lightly, at least 10 times. Roll or pat dough to one-half inch thickness.

Cut with a floured two inch biscuit cutter, or, (I love this one), use the rim of a six ounce jar, dip biscuit cutter or jar in flour before cutting. Press hard enough to cut once, (twisting may result in uneven biscuits).

Place cut out dough on an ungreased cookie sheet about 1 inch apart (if you like crusty sides). Allow sides to touch (if you like soft sides). Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm with butter spreads, your favorite syrup, or jam.

I love to eat biscuits with my late grandmother’s Apple Butter. A very simple recipe, probably made and adored by many, using other variations of fruits.

Here’s how to make this delicious spread –

12 medium-size Granny Smith cooking apples, peeled and cut into fourths

1 1/2 cups packed brown sugar

1 1/4 cups apple juice

1 tablespoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1. (using medium-high heat) Heat all ingredients to boiling in a 4-quart Dutch oven, stirring occasionally.

   
   




2. Once apples begin to boil, reduce heat, cover, and simmer for about 1 hour.

   
   




3. Remove from heat. Using a large fork or potato masher, thoroughly mash apples.

   
   




4. Return to heat, simmer uncovered for about 1 hour, stirring occasionally, until mixture is very thick.

   
   




5. Cool for about 2 hours.

   
   




6. Spoon apple butter into airtight containers, and store covered in refrigerator for up to 3 weeks.

   
   

This delicious spread goes great with breads, biscuits, crackers, etc. YUMMY!