When pressed for comfort, this biscuit is the fastest way there, and is great with any of our Preserves. I use this recipe for my famous shortcakes by making it in a 9" round pyrex pan. (It's also the cake part of my trifles.) The big, comfortable biscuit is made in an 8" square.
This is my favorite recipe - I adapted it many years ago from a recipe in the old Fanny Farmer cookbook - the book I learned to cook from 30 years ago.
Preheat oven to 425° (450° if using a metal pan)
Butter the baking pan.
- 2 cups flour
- 4 teaspoons baking powder
- A pinch salt (I use Kosher)
- A few grains nutmeg (I grind some fresh)
- 5-1/3 Tablespoons (1/3 cup) butter
- 1 egg, lightly beaten
- 2/3 cup milk
Mix flour, baking powder, salt, nutmeg. Cut in the butter using a pastry blender or two knives. Beat the egg in a 1 cup measuring cup and add milk to a scant 7/8 cup.
Blend the wet ingredients into the dry, and, using a light touch, pat into the buttered baking pan.
Bake 12-15 minutes.
Let it cool enough to cut, spread with preserves (with or without butter) and try not to eat the whole biscuit in one sitting.