Biscuit and Jam – The Biscuit Contract

I woke up this morning to my car cloaked in a glow of pink.  The sun had not yet broken the horizon and my snow-covered car received it’s kiss as it rose to greet the day.

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Fitting that today should also be Biscuit Contract Day on our office calendar.  This contract was agreed upon and signed 7 months ago to the day.  The contract follows:

July 20, 2013 – Annie returned to shore after a 4-day cruise and proceeded to heat the entire downstairs with steam as she made batches of jam in 84 degree/humid weather.  THEN she wanted to open the windows to “cool down.”   Ha.  E made Annie promise that 7 months from now, February 20th, that we would have jam & biscuits to make up for it.  Annie agreed.  Annie hereby agrees to make biscuits with Strawberry or Rhubarb Champagne Jam as she has promised.  Signed by both parties.

And here they are, E.  As promised and as delicious.

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Baking Powder Biscuits 
This is a recipe my grandma passed on to me through my mom.  Thank you, Grandma, for being so good at making both biscuits and pie dough.  I think of you every time I make either.

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/4  cup unsalted butter
3/4 cup milk

Preheat oven to 450 degrees.  Sift together the flour, baking powder, and salt.  This is an important step because you want to add air to the mixture so the biscuits are as fluffy as possible.  Cut the butter in with a pastry knife until the mixture is the texture of coarse meal. Stir in any additional dry ingredients here.  Add milk and any additional wet ingredients, stirring until a soft dough forms. Do not overmix.  This is very important; if you overmix you will probably get hard tack instead of fluffy biscuits.  Great for sailors of old, but not so delicious in present time.  Turn out onto a floured board and knead 5 to 10 times, then stop.  Roll or pat out the dough until it is 1/2-inch thick.  Cut with a floured 2-inch biscuit cutter.  Bake on ungreased cookie pan for 12 to 15 minutes.

Makes 12 biscuits

Annie
Keepin’ E happy.  It’s a good thing.

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2 Comments

  1. Diane
    Posted February 20, 2014 at 10:58 pm | Permalink | Reply

    Annie-any possibility I can have your rhubarb champagne jam recipe for my next canning adventure next Spring /Summer?

    • Posted February 21, 2014 at 6:10 am | Permalink | Reply

      Hi Diane, I’ve got it scheduled for a post in June. Have one more batch to test to be sure. I promise that you’ll have it in time for the rhubarb season.

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