These are a variation on my Grandma’s “Never Fail” baking powder biscuits. They are sort of the family’s go-to biscuit recipe. I love them because they are easy and quick, and you can make them with buttermilk, cheese, herbs or spices.
I got a poor cherry crop from our single tree this year, but I also discovered that the country road we live on has TONS of cherry trees. Those trees actually did fantastic, just growing out in the “wild”, giving us sweet, dark cherries that I pitted, froze and dried.
This is one of those, mix/dump/shape recipes.
Mix everything in a bowl:
It’s easy to add stuff to your biscuits! You can take any biscuit recipe (perhaps your own Grandma’s?) and make them interesting:
Here’s a basic formula:
(you can pretty much add all of these, or 1 or 2 in any combination)
2 Tablespoons Herbs (and/or citrus zest) + 1/3 cup dried fruit + 2 oz cheese
Some other biscuit combinations to try:
Basil + Chopped Sundried Tomatoes
Thyme + feta cheese
Tarragon + chopped dried apricots
Rosemary + lemon zest
Really, the possibilities are endless!
You know what’s so funny about this recipe? Because these are such a family favorite, I have 3 or 4 different handwritten recipe cards for these biscuits that various family members have given me, all written in my Grandma’s handwriting. The notes Grandma writes on each one are funny, quirky, and can be QUITE specific. For example, she says that to mix the dough, after you add the milk, you only need to stir it 10 times. Count them, don’t over mix. Well, I usually do count, just out of habit, and she was right! 10 times just about does it.
For years I always used butter with these, until I discovered the Spectrum Organic Shortening a few years ago. I started using that and I think these turn out a little higher then usual. You can buy Spectrum Shortening at some grocery stores, or here on Amazon. Mmmm. I think a second biscuit is calling my name….
Grandma also says to serve with jam and butter and a joyful heart.
- 2 cups flour
- 1 teaspoon salt
- 5 teaspoons baking powder
- 3 tablespoons organic shortening
- 1 cup milk
- 2 tablespoons oregano, chopped
- 1/3 cup dried cherries
- 2 oz. grated or shaved asiago with a peeler to make “shards”
- Fresh ground pepper, optional
- Blend the flour, baking powder, salt. Cut in the shortening and blend until very crumbly and fine. Stir in the chopped oregano, cherries. Toss in the asiago.
- Then pour in the milk and carefully and slowly blend them all together with a fork in circles around the bowl. Grandma says it will take about 10 times around the bowl or until it is all moistened.
- Then turn the sticky mess onto a slightly floured board or counter top and (here’s where grandma and I differ), shape into a rough rectangle. Cut into 6 squares with a sharp knife. Top with fresh ground black pepper.
- Place on a parchment lined pan and bake at 450 degrees for 12 minutes, or until nicely browned. Let cool on the pan a few minutes, then dig in.