(Stolen, without prejustice, from April Goodwin-Smith on AFP, 2006-01-21)
The holy of holies, the beautiful fragrant, fresh from the\ oven baking power biscuit is close to what is, in the same\ place as above, called a scone, from what I have seen by\ making scones from a recipe.
Baking powder biscuits are best eaten fresh from the oven,\ split in half with melting butter dripping down your hand and\ off your wrist, and marvelous golden syrup making you too\ sticky to go anywhere until you’ve had a nice hose down. So,\ while you are all messy anyways, you might just as well have\ another. Don’t mind if ah do.
Do not be fooled that you can get the real wonderful\ taste of biscuits in a restaurant. Unless they reach you\ by ten minutes after they’ve come out of the oven, they\ will be substandard - even my mom’s lose a little bit\ of their oomph as they chill.
Here’s my mother’s recipe.
Do not be tempted to overwork the dough, or the bisuits\ will be tough. There should be ragged bits hardly sticking\ to the main mass, even once patted out.
2 cups flour\ 4 teaspoons baking powder\ 1/2 teaspoon salt\ 2 tablespoons lard/margerine/butter\ 3/4 cup cold milk
Sift flour, baking powder and salt together. Cut in the\ shortening until the size of split peas. Add milk. Mix\ just enough to form a ragged lump. Pat out with hands\ until about 1/2 inch think. Cut with floured cutter, like a\ beverage glass. Baked on greased sheet at 450 F for\ 12 - 15 minutes.
Serve hot with butter and Rogers Golden Syrup.
That is the traditional recipe. Myself, I pat the dough out\ into a square shape, and cut the biscuits into squares with a\ knife, because the act of forming the scraps into another lump\ for cutting makes the biscuits progressively tougher.