Category Archives: Biscuits

Maggies Biscuits

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I needed a quick snack this morning and had insufficient heavy cream to make drop berry scone, and remembered Maggies Biscuits. These are delicious, short biscuits that are ready in less than an hour. Paired with jam or butter and they are perfect.

Maggie’s Six Biscuits

(Reproduced here in almost the original vernacular)

INGREDIENTS
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Sugar
• ½ tsp Baking Powder
• 1 ½ c AP Flour
• 1 stick Cold Butter
• 3/4 Sour Milk or Buttermilk (I soured whole milk with a bit o’lemon juice)

METHOD

  1. Mix the dry ingredients.
  2. Cut in the butter (fingers or pastry thingie, your choice) til it’s a shaggy mess … remembering that the less it’s messed with the flakier it’ll (like, I have to tell YOU that, 🤣).
  3. Once it’s at the shaggy mess stage begin adding the liquid a bit at a time until it’s a soft dough … keeping in mind then”remembering” bit notes above.
  4. Knead it a tiny bit.
  5. Turn it out onto a lightly floured surface, pat it into a rectangle about 1/2” high, spread some melted butter on it,
  6. Fold in half, pat it into a rectangle about 1” high
  7. Cut into 1½ “ circles, spread some melted butter on it, place on parchment papered baking sheet, and chill in the freezer as oven pre-heats, ~15 min
  8. Bake at 425 for about 15 minutes.

I Ain’t Gonna Work on Maggie’s Farm No More

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My friend, Maggie, and I have been trading recipes, tips and techniques for a while now. A couple of weeks ago she sent me this recipe for her biscuits, and it is outstanding. Making the batter takes 10-15 minutes, then 15 minutes in the oven and they are ready.

I followed her method exactly, except I cut the biscuits out with a 2” circular cutter. I then bunched the leftovers into a ball, patted them out and re-cut, twice. This provide a good sample for our Quality Assurance Department, who graded them A+

L – QA Samples are the rough ones on the left, R – Finished biscuits

Maggie’s Six Biscuits

INGREDIENTS
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Sugar
• 1⁄2 tsp Baking Powder
• 1 1/2 c AP Flour
• 1 stick Cold Butter
• 3/4 Sour Milk or Buttermilk (I soured whole milk with a bit o’lemon juice)

METHOD

  1. Mix the dry ingredients.
  2. Cut in the butter (fingers or pastry thingie, your choice) til it’s a shaggy mess … remembering
    that the less it’s messed with the flakier it’ll be.
  3. Once it’s at the shaggy mess stage begin adding the liquid a bit at a time until it’s a soft dough …
    keeping in mind then”remembering” bit notes above.
  4. Knead it a tiny bit.
  5. Turn it out onto a lightly floured surface, pat it into a rectangle about 1/2” high, spread some
    melted butter on it,
  6. Fold in half, pat it into a rectangle about 1” high, spread some melted butter on it.
  7. Cut into 6 pieces, place on parchment papered baking sheet, bake at 425 for about 15 minutes.