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Editor’s note: The Daily Reporter is featuring local recipes and the stories behind them.
Barbara Schaecher of the Hearts and Homes Extension Homemakers shares this recipe for biscuits served in custard cups — a warm treat at Christmastime.
“I don’t really use it as a dessert, but I use it more like a bread to have with a brunch,” she writes. “It’s delicious then with butter and jelly. I would make it when all of the family were together and had just come home from Massachusetts. It’s not quite breakfast time, but not quite supper either. Be careful when you take them out and pull them apart to butter and jelly because there is still a lot of heat in there. They would be a nice thing to have on Christmas Day. Remember to let the shortening cool down before you combine it with the egg and milk. Also use that rotary beater and beat until smooth. I hope you love this as much as my family does.”
Ingredients
1 cup flour
1/4 teaspoon salt
2 eggs
1 cup milk
2 tsp shortening, melted
Directions
Combine together flour and salt. Add to sifted ingredients eggs, milk, 2 tsp shortening (cooled).
Beat with a rotary beater until smooth. Fill custard cups 1/2 full. Bake for 25 minutes in an oven preheated to 425 degrees. Serve with butter and jam.
The Homemade Hometown Favorites cookbook is available for $10; proceeds benefit local organizations. For information, call Margie Clark at (317) 498-1549
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