What happens when you go to Barnes and Noble and sit on the floor in the cookbook section? You meet Cindy K. We started talking about food, the Mead Meadow website, and how much we love to cook and share recipes. The result is a recipe Cindy K and I made together. It was one of her Grandmother’s (Nana) favorite recipe’s. Her Grandmother, Mae (Jimmy) Cates from Vasselboro, Maine, used to say, “Aren’t these the best Cream of Tartar Biscuits that you have ever had?” The biscuits are so easy and so versatile. We made them with shortening, just as her recipe said, you can also use butter or lard if you prefer. Thank you Cindy K.!
Makes: 9 biscuits (depending on the size you make them.)
Prep time: 10 minutes
Bake Time: 16 minutes
2 cups of all purpose flour
2 ½ teaspoons cream of tartar
1 ¼ teaspoons baking soda
½ teaspoon salt
2 tablespoons shortening
1 cup of milk
Preheat oven to 425 degrees.
- In a large bowl, sift the dry ingredients together.
- Add shortening and mix until you have pea size lumps.
- Add milk just to combine, do not over-mix.
- Using a scoop or large spoon, drop mixture onto baking sheet.
- Bake for about 16 minutes until light golden brown.
Serve: With whip cream and strawberries, or butter and jam.
RESOURCE LINKS:
USA Pan Bakeware Aluminized Steel Half Sheet 13 X 18 inch
Mae (Jimmy) Cates
Mae’s favorite Cream of Tartar Biscuits
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