This recipe has evolved from one in an ad in MaryJanesFarm magazine. The original is splattered and wrinkled, likely gone forever. Luckily we had the foresight to write it down.
Our version is completely clean.
1/2 tsp. Himalayan pink salt
2 tsp. aluminum-free baking powder
* Various flours and oils can be used. If using a solid oil, like palm or coconut, use 10 tablespoons, and cut in with a fork or pastry cutter.
The vinegar in the milk can be replaced with vanilla extract for a cookie-like taste.
Pure red palm oil makes the richest biscuits.
** Coconut milk - the full-fat kind, not the refridgerated type - makes even richer biscuits, and tastes especially good in BisCakes.
barley flour makes crumbly, cakey biscuits,
oat makes very soft, tender biscuits.
rye flour is closest to regular all-purpose flour
and of course, all-purpose flour (unbleached) can be used as well.
To make a BisCake:
Use 3 cups of flour (oat does especially well here),
4 teaspoons baking powder,
2 to 3 tablespoons sugar,
1 full cup milk,
add vanilla to taste.
Be generous with the shortening (pure red palm oil); mounded tablespoons are fine.
Grease a 9" deep-dish pie plate and flour it with whatever flour is being used.
Once dough is ready, dump the whole thing into the pie dish and push to edges.
Bake at 400F until golden at edges, as shown. Let cool on a rack 5 minutes at least before cutting into wedges. Serve warm or at room temperature. These are excellent for brunch along with honey