Here’s a favorite recipe from camp that dates back to 2012, when our chef offered tips for Thanksgiving meals. They’re simple and delicious, and even junior campers tell us they make them at home! Make them once, and perhaps they’ll become a tradition in your family.
4 Cups All Purpose Flour
2 TBS sugar
1 tsp salt
3 TBS baking powder
1 Cup Butter, chilled (yes, I said butter, no substitutions)
1 Cup milk
• Sift together flour, sugar, salt, and baking powder.
• Cut butter into small cubes and either use your hands or a pastry cutter to cut the butter into the flour mix. (I use my hands because I can flatten the pieces of cold butter into discs, which helps the biscuits rise into layers as they bake) If you are using a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
• Add milk and eggs and stir by hand until dough comes together.
• Form dough into a large mass and put it onto a floured surface. Gather it together and pat out with your hands. Do not knead this dough. The more you handle biscuit dough, the tougher the biscuits will become. Also, you do not want the bits of butter to soften or melt. Roll your dough into about a 1/4 inch thickness (about 1/2 inch for thicker biscuits) and cut. (For authenticity use a baking powder can with the ends cut out, but any round cutter will do.)
• Place the biscuits on an ungreased sheet pan. I like to keep a small amount of space between the biscuits to give them a bit of a crunch all the way around, but some people like to let the biscuits touch. It is totally a personal preference. If you do let the biscuits touch, allow for a little more bake time, just a couple of minutes should do it.
• Bake for about 12-15 minutes in a preheated 450 degree oven. Just let the biscuits turn a little golden.
• Serve warm with butter, jam, apple butter, molasses or maple syrup.