Updated Sunday, April 21st, 2002
Yield: 12 large or 18 small biscuits
Alice Perron, of Bien Fait Fruitcakes in Greensboro, Vermont, is no mean cook, but she defers to her aunt Ida when it comes to making these extra-rich biscuits.
1. Heat the oven to 425 degrees F. Thoroughly combine the dry ingredients.
2. Cut in the butter until it resembles small peas. Beat the egg with the milk and stir it in just until all the flour is dampened.
3. Turn the dough onto a floured board and knead 2 or 3 times, then roll out 1/2 to 3/4 inch thick and cut with a sharp cutter. Re-roll scraps or just bake as is (scraps will be lighter textured than re-rolled biscuits).
4. Place biscuits, well separated, on an ungreased baking sheet and bake until risen and nicely browned, about 15 to 20 minutes.
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