As Thanksgiving approaches, I'm starting to think about Nanette's great Thanksgiving dishes, including her Country Fresh Biscuits, which are featured in The Thomas Kinkade Cookbook, A Journey of Culinary Memories, written by Nanette and myself.Try Nanette's Country Fresh Biscuits and place them aside your turkey this Thanksgiving Day. Here's the recipe:
Country Fresh Biscuits
Makes 24
Ingredients:
3 cups all-purpose flour
¼ cup instant non-fat dry-milk powder
2 tablespoons double-acting baking powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar
1 cup shortening
1 ½ tablespoons water
1.)Preheat oven to 400 degrees F.
2.)In a large bowl using a fork, mix together all ingredients except shortening and water. With pastry blender or two knives used scissor-fashion, cut shortening into flour mixture until it resembles coarse crumbs. Stir in water until moistened. If mixture is dry, add more water, 1 tablespoon at a time.
3.)Turn dough onto a floured work surface and, with floured hands, knead 8 to 10 times until smooth. With a floured rolling pin, roll dough ¾-inch thick. With a floured 2 1/2 –inch cookies cutter, cut biscuits and place into a baking sheet, 1 inch apart. Press trimmings together, roll together and cut. Bake 20 to 25 minutes until golden brown. Serve warm.
¼ cup instant non-fat dry-milk powder
2 tablespoons double-acting baking powder
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar
1 cup shortening
1 ½ tablespoons water
1.)Preheat oven to 400 degrees F.
2.)In a large bowl using a fork, mix together all ingredients except shortening and water. With pastry blender or two knives used scissor-fashion, cut shortening into flour mixture until it resembles coarse crumbs. Stir in water until moistened. If mixture is dry, add more water, 1 tablespoon at a time.
3.)Turn dough onto a floured work surface and, with floured hands, knead 8 to 10 times until smooth. With a floured rolling pin, roll dough ¾-inch thick. With a floured 2 1/2 –inch cookies cutter, cut biscuits and place into a baking sheet, 1 inch apart. Press trimmings together, roll together and cut. Bake 20 to 25 minutes until golden brown. Serve warm.
2 comments:
I will try to keep this brief. I have been wanting to find a way to contact you since June and am finally getting around to it. I just wanted to let you know that I have a little boy that has fallen in love with your paintings - particulary in puzzle form. Stephen has shown a love for puzzles since he was 2 years old. Early this year he was loaned a box of your puzzles (4 in 1 set) and set to work immediately putting them together. He was hooked and began searching everywhere for more of your puzzles to do. On his 7th birthday in June he spent his birthday money not on Hot Wheels, not on a playdo factory, not on sports equipment but on a box of 10 puzzles of your paintings. He loves them. Thank you for making such beautiful artwork for all of us to enjoy. Stephen is now preparing to do a famous person report for a homeschool project on your life and work. That's how I stumbled across your blog and just wanted to share that with you. God bless you.
In Christ,
Korri
P.S. Thanks for the biscuit recipe. They look and sound delicious.
Nanette's biscuits look wonderful, I will have to try this recipe on my family this Thanksgiving.
Love your work, I have two of the Canvas and numerous prints, most are cottages as they are my favorite.
Bonnie
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