Grandmas Finnish Biscuit Food

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA WILLIAMS' BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
• Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
• Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!

BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER

Steps:

• Make the biscuits: Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray.
• In a large mixing bowl, combine the flour and the cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour mixture and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to come together into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, coat your palms and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll out the dough until about 1/2 inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour and then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits. Repeat until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 15 minutes. While the biscuits are still hot, brush with the melted butter.
• Make the molasses butter: Stir the butter and molasses together to combine. Serve the warm biscuits with the molasses butter.

GRANDMA LOVE'S BISCUITS

Steps:

• Heat oven to 425°F
• Sift together into a bowl the flour, sugar, baking powder, salt, and cream of tartar.
• Add the butter or margarine. With a fork or a pastry blender cut the butter in util the mixture resembles coarse meal. Stir in the milk and the egg, just until combined. Turn the dough onto a floured board and knead lightly 4 or 5 strokes. Roll or pat (being careful to handle the dough as little as necessary) into a 1/2-3/4-inch thick round. Cut with a biscuit cutter and place on an ungreased baking sheet, farther apart if you like crispy edges, and closer together if you like them soft.
• Bake at 425F for 10-15 minutes. (For elevations of 500 feet or more use 4 teaspoons of baking powder.).

GRANNY'S BISCUITS

Steps:

• Mix flour and buttermilk together until mixture is stiff but not dry.
• It will be sticky On floured surface turn dough out.
• Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle.
• Pat dough out to about 1/2 in thick and cut with cutter.
• In a cookie pan melt about 1/4 c butter flavored crisco (or reg. Crisco) in a 425 degree oven When melted remove from oven, tilt to cover pan.
• Then, tilt pan so extra oil runs to one end.
• Take each bisquit and dredge in the oil so that both sides of bisquits are coated.
• Place bisquits close together in pan (touching).
• Now bake at 425 degrees F until the tops are brown.
• THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED.
• Hope you love these as much as we do.
• Let me know how you like these.

LUSIKKALEIVäT (FINNISH SPOON BISCUITS)

Steps:

• Heat the oven to 195C/175C fan/gas 51/2 and line two baking sheets with baking parchment.
• Melt the butter in a saucepan over a low heat and cook for 10 mins, stirring regularly, until it turns golden and smells slightly nutty. Keep an eye on the colour as the butter can burn quickly. Immediately pour the butter into a large bowl, add the sugar and vanilla, and mix thoroughly. Leave to cool a little, then sieve in the flour and bicarb.
• Use a large teaspoon to scoop pieces of the mixture and mould them, pushing down slightly to flatten the tops and smoothing away the excess on the sides with a finger. Slide off the spoon and arrange on the prepared baking sheet, flat side down. Repeat with the remaining mixture. Bake for 10-12 mins until light golden. Leave to cool completely.
• Spread a small amount of jam on the flat side of each biscuit. Sandwich with another biscuit. Tip the sugar onto a plate, then roll each of the biscuits in it to coat.