I had a craving for homemade biscuits yesterday so that is what we had for breakfast along with scrambled eggs.
I’ve made this recipe for years. I think it was from an early 1980’s Canadian Living Magazine.
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
pastry for double crust
Line pie plate with pastry.
Mixtogether blueberries, 3/4 cup sugar, flour and cinnamom (if using)
and melted butter; pour into pie crust. Cover with pastry and cut a
few slashes in top; or cut pastry into strips and prepare lattice top.
Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake
about 40 minutes longer or until crust is golden.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
(Note: I use the cuisinart to cut in my fat and then move the mixture
to a bowl to add the water by hand).
I like to have to do this by feel which I find I can’t do by machine)
Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.