In a world where old family recipes have the power to transcend generations, there is a culinary gem that stands out from other grandma’s cakes. When you cross the threshold of a cozy kitchen, nostalgia fills the air, taking with it the irresistible aroma of freshly baked cookies. These golden treasures are woven into the fabric of family gatherings, lazy Sunday mornings, and cherished traditions throughout the Memory Service.
Behind this precious recipe hides a decades-old story, passed down from generation to generation. It all started with Grandma, a culinary expert whose passion for creating mouth-watering delights knows no bounds. With a skillful hand and a loving heart, she crafted a cookie recipe that would become a cornerstone of family gatherings and a symbol of her enduring love.
Grandma’s Biscuit is a masterpiece of simplicity and elegance, made with humble ingredients transformed into culinary magic. Flour, butter, milk, and a little of Grandma’s secret ingredient (only whispered to those who deserve it) come together in perfect harmony. The dough is gently kneaded, then gently rolled, each gentle touch guiding it to perfection.
When the cookies are shaped, the kitchen becomes an altar of anticipation, waiting for the moment when they come out of the oven, golden and fragrant.
*ingredients:
*ingredients:
°2½ c all-purpose flour, plus extra for dusting.
°Two tablespoons of baking powder.
°A teaspoon of sugar.
°Teaspoon salt.
°8 tsp of cold unsalted butter.
°a c of milk
°2 tsp melted salted butter for brushing surface.
*directions:
Step 1
To begin, preheat oven to 425°F, and into a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
The second step
Then transfer the sifted mixture to a food processor, cut the cold butter into cubes and add it to the flour mixture, then beat the food processor about 6 or 7 times until the mixture resembles a loose crumb.
Step 3
Then transfer the crumbly mixture to a mixing bowl. Pour the buttermilk into the yogurt and use a spoon to mix the ingredients together until they form a rough ball (it’s normal if the dough is a little sticky, don’t worry).
Step 4
On a floured surface, place the dough and begin to roll it into a rough rectangle, making sure it is about an inch thick. Once you reach the desired thickness, gently fold the dough and roll it out again. Repeat this process six times in total, incorporating a folding and rolling motion each time.
Fifth step
Then, with light pressure, roll out the dough again so that it forms a rectangle. Using a floured cup or a cookie cutter, cut the dough into individual cakes. When slicing, be careful not to bend the knife as it could press against the edges of the biscuit, which could interfere with their rise during baking.
Step 6
If you have leftover dough, you can easily reshape it into a rectangle and proceed to cutting out the extra cookies. This way you can get the most out of your dough and minimize waste.
Step 7
Next, place your cookies on a baking sheet, pop them in the oven and make sure they are touching.
For 10-15 minutes, cook it until it turns golden.
Serve and enjoy!!