Buttermilk Bisquits

BUTTERMILK BISCUITS

2 cups sifted all-purpose flour
1 Tbls. Baking Powder
1/4 tsp. Baking Soda
1 tsp. salt
1/3 cup lard or shortening
3/4 cup Buttermilk

*Sift together flour, baking powder, baking soda and salt. Cut in lard until mixture resembles coarse meal or crumbs.

* Make a hollow in flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.

* Turn onto lightly floured surface and knead with heel of hand 15 times, roll 1/4 to 1/2" thick.

* Cut with a 2" cutter; lift cutouts to un-greased baking sheet with broad spatula. Place close together for soft sides, 1" apart for crusty sides.

*Bake in very hot oven (450*F) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits.

Recipe came out of the book pictured.

"Dexter's Inn Blueberry Muffins"

DEXTER'S INN BLUEBERRY MUFFINS
(I cut this one out of a "Victoria" magazine years ago)

1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries, fresh or frozen
1/2 cup milk
2 cups flour

"Topping"
2 Tablespoons sugar
1/2 teaspoon nutmeg

Preheat oven to 375*F. Grease or line 12 to 15 muffin cups.

Beat butter until creamy, add sugar and continue beating. Beat in eggs, vanilla, baking powder and salt. Fold in flour, milk and blueberries. Spoon into muffin tins. Mix sugar and nutmeg for topping and sprinkle over muffins. Bake 25 to 30 minutes or until golden brown and springy.

In case anyone wants to know more about Dexter's Inn

BLUEBERRY MUFFINS a Good HouseKeeping Recipe

BLUEBERRY MUFFINS

Preheat oven to 375*F. Grease or line 12 muffin cups.

1 3/4 cup all-purpose flour
1/2 cup sugar
2 1/2 teaspoon baking powder
3/4 teaspoon salt

1 egg
3/4 cup milk
1/3 cup vegetable oil

1 cup fresh or frozen blueberries (or really ANY berries you like)
1/4 cup chopped walnuts ( I have never added these as I rarely buy them)

Stir (or sift) together the flour, sugar, baking powder and salt into a medium sized bowl.

Beat together egg, milk and oil in a small bowl until blended.

Add liquid ingredients all at once to dry ingredients.

Stir lightly just until moistened (batter will be lumpy). Gently stir in berries and nuts (if you want them). Divide batter evenly among muffin cups, filling 2/3 full.

Bake for 25 minutes. Serve warm with butter.

I cut this recipe out of a Good Housekeeping magazine YEARS ago and it has been our go to recipe for muffins ever since.