Biscuits

I use this recipe for biscuits, or dumplings. I once asked my mother how to make dumplings, her advice was to make biscuit dough with more liquid to make them sticky. Over the years my biscuit recipe has grown to have a bit more liquid, hence a stickier dough. I find the added liquid will give the biscuits a little more rise and be lighter. I will also use biscuit dough to make cinnamon rolls, because growing up in our house cinnamon rolls were always made with a quick bread.

BISCUITS/DUMPLINGS

3 cups (750 ml) flour

2 tbls (30ml) baking powder

1 tsp (5ml) salt

1 tbls (15) sugar

½ cup (125 ml) butter (COLD)

1 cup (250 ml) milk

2 tsp (10ml) vinegar

1 egg

2 oz (60ml) plain yogurt or sour cream.

Method.

Add the vinegar to the milk set aside.

Mix the dry ingredients. Cut in the butter until pieces are the size of a marble.

Crack the egg into the milk and mix, add the yogurt

Pour the milk mixture over the flour.

Mix just until all the flour is moistened. At this point it should be a sticky dough.

If making biscuits place dough on a well floured surface with enough extra flour to dry the sticky dough roll and cut to desired size. Bake at 350 for 15 minutes.

If making dumplings add to hot stew. Cover and let simmer for an hour. I prefer covering and placing in the oven at 350, but a covered pot on the stove will work. Do not uncover until done or your dumplings may be dense