from the Rosie’s Riveting Recipes historic cookbook
Biscuits and gravy was a Sunday morning breakfast staple when I was growing up. I’d wander into the kitchen, and there was Mom, or Dad, throwing flour and shortening into a bowl, and rolling out the biscuit dough. Sometimes they’d let me cut out the biscuits with a water glass. My whole family loved fresh, homemade biscuits, and I still love biscuits today. Either smothered in gravy, or with hot, melted butter.
This historic biscuit recipe, however, is a little different than the biscuits my family baked. While unique and very tasty.,I would call them a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It’s a nice complement to bacon and eggs, and tastes great with butter and honey.
- 1 1/2 cups enriched all purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cups oats
- 1 tablespoon sugar
- 2 tablespoons margarine*
- 3 tablespoons peanut butter
- 1 cup milk
Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans 1/2 full. Brush tops with milk. Bake at 450• F for 20-25 minutes. Yield: 12 biscuits.
- butter or shortening may be used instead of margarine