4 ½ teaspoons of baking powder
¼ teaspoon of salt
½ cup of chilled vegetable shortening (or butter)
1 cup of milk (preferably whole)
1. Preheat the oven to 400 degrees Fahrenheit.
2. In a medium bowl, combine the flour, baking powder and salt.
3. Using your finger tips, cut in the chilled vegetable shortening, mixing it with the flour until the mixture is crumbly and looks like small peas. Don’t be afraid of having a few larger pieces of
shortening left, this will help give the biscuits their airiness.
4. Add in ¾ of the milk, and mix lightly with a fork, if dough is looking dry add the rest of the milk, until dough comes together in a ball. It is better for the dough to be too wet, than too dry.
5. Flour a clean, dry surface and place your dough on it. Using a light touch, knead the dough only once or twice. Using your hands pat the dough out until it reaches an even, desired thickness.
6. Using a floured round cookie cutter or the mouth of a drinking glass, cut out the dough and
place on a baking sheet. Be careful not to use a twisting motion when cutting out the dough as
this will impede the biscuits rise.
7. Once all the dough is formed and placed on the baking sheet, place in the oven and bake for
approximately 10-13 minutes. If your oven cooks unevenly, rotate the sheet halfway through.
8. Serve warm with butter, jam and if available – clotted cream.
Splash of dry white wine
6 medium style, starchy potatoes
4 cups of chicken broth
1 cup of skim milk
Salt and pepper
Fresh parsley (optional)
Slice white and light green part of the leeks, and then wash thoroughly. Peel and chop shallots.
Over medium heat, melt the butter in a large pot. Add shallots, leeks and splash of white wine. Cook until the leeks are soft and have lost their bright green colour (about 10-15
minutes) Peel and cube the potatoes, add to pot.