This recipe is from one of my favorite Texas gals: Helen Corbitt
Helen’s cookbooks have a special place in my kitchen. For years, I scoured thrift stores in search of the out-of-print, vintage beauties ~ and I even found one she autographed. Pure delight.
I love Helen’s recipes for their old school charm and Neiman-esque appeal (many of her recipes are still used at Neiman’s). I love Helen’s recipes because she uses words like ice box and cocktail biscuits. And I love Helen’s recipes because they are delectable.
Today, because it’s cool here in Texas (70 degrees!) and because we need a little down-home comfort … I made her Hot Biscuits for the girls for breakfast. Mmmm.
Helen’s Hot Biscuits
2 cups flour * 3 t. baking powder * 1 t. salt * 1/3 cup shortening (I use butter) * 3/4 cup milk
Sift flour, baking powder, and salt together; cut in shortening until mixture resembles coarse cornmeal. Add all of milk and mix to smooth dough. Turn out on lightly floured board. Knead lightly. Roll or pat to 1/2″ thick (or thicker). Cut with biscuit cutter. (I used a juice glass.) Place on ungreased cooky sheet ( … yes, she spelled it cooky! Adorable.) Bake in a very hot oven at 450 degrees for 12 to 15 minutes. (Take them out before they get too brown.)
Top those hot biscuits with butter and a little Stonewall Kitchen Raspberry Peach Champagne Jam ~ and you’ve got yourself some true comfort food.