By Victoria Hart Glavin of Tiny New York Kitchen
You can serve these delicious biscuits with dinner or use with Strawberry Shortcake.
- 2 Cups Sifted Unbleached Flour
- 2 1/2 Teaspoons Baking Powder
- 1 Teaspoon Kosher Salt
- 1/3 Cup Solid Vegetable Shortening
- 2/3 Cup Light Cream
Position your rack in the center and preheat your oven to 425 degrees. In large-size bowl, combine sifted flour, baking powder, and kosher salt. Use pastry blender or 2 forks to cut in shortening until mixture looks like coarse meal. Gradually add cream adding just enough cream so that dough is soft, but not sticky. Blend in cream with pastry blender (or forks). Lightly flour clean counter or wooden board and turn dough out onto it. Knead briefly until dough is smooth. Use your hands to pat dough into a rough circle about 1/2 inch thick. Dip rim of 2 inch round cookie cutter or drinking glass in flour. Cut out biscuits. Place biscuits on a heavy ungreased baking sheet, 1 inch apart, and place in oven. Bake for 12 to 24 minutes or until golden brown. Remove from oven and cool let cool for 5 minutes on baking sheet before removing. Remove from baking sheet and transfer to wire racks to cool completely or serve hot. These biscuits are best eaten fresh. They can be, however, reheated and/or frozen. Makes about 16 biscuits.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.