By Kevin Williams, Amish Cook Editor
We’re on a bit of a biscuit blitz today. Rachel decided to make some homemade biscuits from the Amish Cook’s Baking Book the other night, smothered in some veggie sausage gravy. It was a good supper! Biscuits are sort of underrated and that is a topic Rosanna Bauman tackles today in her “Plain Kansas” column, so watch for it. If you do have The Amish Cook’s Baking Book, there is an error in the recipe, so use the version below. This is a photo of the biscuits Rachel made the other night. Yum! A very typical looking Amish-style biscuit, not the hockey-puck type you find at KFC or other fast-food outlets.
By the way, the first restaurant Rachel and I ate in as a married couple was Tudor’s Biscuit World. This is a chain primarily found off interstates highways in West Virginia (we were on our way to a post-wedding visit to South Carolina) but I was quite surprised recently to see one lone franchise closer to us, in Xenia, Ohio. So I guess biscuits will always sort of have a soft spot in this marriage. Any Tudor’s Biscuit World fans among our Amish Cook readership?
Meanwhile, here is the recipe for The Amish Cook’s buttermilk biscuits:
2 cups all-purpose flour
1 /4 cup vegetable oil
3 teaspoons baking powder
1 cup buttermilk or sour milk
1 teaspoon baking soda
Preheat the oven to 400. Lightly grease a baking sheet at set aside. In a large bowl, combine the flour, vegetable oil, baking powder, milk, and baking soda. Stir with a wooden spoon until the mixture forms a smooth batter. Drop by rounded tablespoons onto prepared baking sheet. Bake until golden brown, 10 to 15 minutes.