1 cup all purpose flour
2 cups wheat flour
1 tsp salt
1 TBS sugar
2 tsp baking powder
enough whole milk to bring the dough to a moist consistency (usually about 2 cups)
Pre-heat oven to 400 degrees.
Place all of the flour, salt, and sugar into a large bowl and stir to combine. Add in the milk and mix until combined to a sticky dough.
Sprinkle flour over your counter top or a large cutting board and dump the dough onto the floured surface. Add flour to your hands and knead the dough by hand by using one hand to take dough from underneath and bring it on top while using the other hand to turn the dough. Add more flour when needed to prevent the dough from being too sticky. Continue this process until the dough is in a round shape with a smooth surface on the bottom.
Grease a baking pan with butter, oil or non-stick cooking spray. Flip the dough over onto the baking pan and use a sharp knife to etch a cross in the top of the dough to allow steam to escape while it bakes. Bake at 400 degrees for approximately 35 minutes. This may vary depending on your oven and my mother and grandmother’s famous words to know when the bread is done is to knock on it (like you’re knocking on a door) and it should sound hollow. Allow to cool on a wire rack for 15-20 minutes and then wrap in a clean dish towel to allow it to continue cooling evenly.
1 cup plus 2 tablespoons milk
1/4 cup butter, melted
2 tablespoons white vinegar
2 large eggs, slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins
1-2 Tablespoons caraway seed (optional)
Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 tbsp. brown sugar
1 pinch (each) cinnamon, nutmeg
1/4 cup unsalted butter
1/4 cup shortening
1/3 cup finely chopped pecans (optional)
1/2 cup evaporated milk or light cream
2/3 cup mashed cooked sweet potato
Preheat oven to 425°F. Sift together flour, baking powder, salt, brown sugar, salt, and spices. Cut in shortening and butter until mixture is mealy. Stir in chopped pecans.
Stir milk into mashed sweet potato and stir into dry flour mixture to form a soft dough. Knead very briefly on a lightly floured board and pat down to a thickness of 1/2-3/4 inch. Cut into 2-1/2 inch rounds with a cookie cutter. Pat extra dough out for extra biscuits. Bake until lightly golden, 12-15 minutes.