Today, we started our morning with homemade cheddar thyme biscuits, made by Neal. After breakfast, I made a blackberry cobbler with berries my friend Susan gave us yesterday, then I made old fashioned tea cakes using my great Aunt Nora's recipe. I was really quite pleased with both the cobbler and the tea cakes, and the biscuits have yet to flop no matter how we make them. During the week, I plan to make some of my mom's fudge to give away and six dozen crispy oat cookies to take to a cookie and ornament swap. I'll share both recipes here after I make them. And because I'm in such a festive mood, I thought I'd share today's three recipes with you. Enjoy!
Cheddar Thyme Flaky Biscuits
2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme
Preheat the oven to 425 degrees F.
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. Bake for 10-15 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Bread and cheese - what more could you want?
Aunt Nora's Tea Cakes
1/2 cup shortening
1 cup sugar
3-4 Tablespoons buttermilk (I used regular whole milk and it worked fine)
a pinch of baking soda
1 teaspoon baking powder
1/2-1 teaspoon vanilla flavoring
Flour (approximately 2 cups)
Cream shortening and sugar. Add other ingredients and mix well. Add flour to make a stiff dough. Put on floured board and work up by hand. Pinch off small balls, about 1 inch in diameter, and put on greased pan. Pat down.
Bake at 375 degrees F for approximately 15 minutes, or until lightly browned.
These are probably larger than most people make teacakes, but I'm on the lazy side when it comes to rolling or spooning cookie dough!
2 1/2 cups fresh or frozen (thawed and drained)
blackberries (do not use blueberries)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
I forgot to take a picture of the cobbler before dishing up a spoonful!