My mother’s love for her Betty Crocker cookbook allowed us to enjoy many all-American meals & goodies back home in Honduras. She swears by those recipes and follows them to the punctuation mark! It was through the recipes of Betty’s pages that I began to understand the art of cooking and baking. Biscuits were always an easy & yummy treat, with a firm browned crust & a soft interior…my brothers & I enjoyed them so much!
Being the simple quick bread that they are, I could always help my mom in the kitchen with them. No kneading or rolling is necessary. Therefore, they can be quickly prepared for breakfast, as a snack, or as a yummy addition to soup or salad! My mom used to bake them on cookie sheets, but to give them a nicer ‘drop’ muffin shape, by dropping them into cupcake pans.
For the Dough
- 1-3/4 cups (228g) of all-purpose flour
- 1 tablespoon of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 6 tablespoons (85g) of chilled butter or shortening
- 1 cup (240ml) of milk
Preheat the oven to 450°F (230°C). Sift the flour, baking powder, sugar & salt into a large bowl. Cut in the butter with two knifes (or a pastry blender), until the size of peas. Make a well in the center and add the milk all at once. Stir just until the dough comes away from the sides of the bowl.
Grease the cupcake pans, or muffin tins, generously with butter. Drop a heaping walnut-sized dab of dough from a large spoon onto the greased pan and bake 15 minutes, or until lightly browned. Serve warm with jelly or any delicious spread!