"This biscuit recipe was to be submitted to the Pion-Era Cookbook No. 2 in 1967 with the note: 'This recipe was my great grandmother's. They were made for the mid-morning and mid-afternoon lunches for the harvesters, served with coffee.'" - Amy Jo Ehman, writer and author of Out Of Old Saskatchewan Kitchens.
Harvest Cakes
Preheat oven to 375 F.
Sift together flour, baking powder, baking soda, salt, nutmeg and sugar.
Cut shortening into small pieces and mix into the flour with a pastry blender and your fingers until it resembles coarse sand. Toss in raisins or currants.
Pour in buttermilk and stir briskly with a fork to combine.
Form dough into a ball and knead briefly on a floured surface.
Roll to a thickness of 1/4 inch. Cut round biscuits with a cookie cutter or an inverted glass.
Bake on a lightly greased cookie sheet until lightly brown, about 12 to 15 minutes.
- Yield:
- 12-16 biscuits
- Prep Time:
- 5 minutes
- Cook Time:
- 15 minutes
