While growing up, my grams would make bread, cinnamon rolls, and dough bellies (fried bread dough then rolled in sugar– to die for) but sometimes, when short of time, she’d pull out a few items from the cupboard and whip up biscuits.

Mmmm, butter, biscuit and jelly.  I was, and still am, in heaven over those biscuits.

Watching her make them is a lesson in a long time cook who has all the information in her head.  Unlike me.

I didn’t get the scones made.  Too much happening but damn, I can whip up biscuits and be happy with the mm factor.

A found recipe for biscuits:

Baking Powder Biscuits

(from a 1933 Recipe)

Ingredients:

2 cups sifted flour

2 tsp. baking powder

4 tablespoons butter or shortening

1/2 tsp. salt

about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly “knead” for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

But I’m going a step further.  I’m making them into biscuit cinnamon rolls.

Instead of cutting the biscuit dough after rolling it out, get some butter, lay some on that lovely dough.  Yes, that’s the approximate measurement.  Grams doesn’t measure that part either.  After that’s coating the dough, grab brown sugar and toss it on.  Not too close to the edges.  Then dash on some cinnamon to taste.

Roll up, slice, place on pan and follow the directions to bake.

Then dive in and enjoy.

That’s before the hoover that is Boy finds them and inhales the batch.

Favorite family recipe? I’m dying to know.