Bedford Falls Biscuits
Makes 1 dozen biscuits.
2 cups (240 g) all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled vegetable shortening
1 large egg, beaten
1/2 cup (120 ml) milk
Preheat oven to 475 degrees F (240 degrees C). In large bowl, sift together flour, baking powder, sugar, and salt. With two knives or a pastry blender, cut in butter and shortening until mixture is the consistency of a coarse meal. Mix in egg and milk. Gather into a ball. On a lightly floured surface, handling dough as little as possible, roll out or pat to a 1/2 inch (13 mm) thick disk. Using a 2-inch (5 cm) round cookie cutter or a glass, stamp out biscuits. Cook for 10 to 12 minutes, until lightly browned.
It's a Wonderful Life Cookbook
by Sarah Key and Virginia Saxe Critton
Abbeville Press Publishers
Recipe reprinted by permission.
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This page created December 1998; modified November 2006