Grandmama’s Biscuits

I treated myself to some of my grandmother’s biscuits this morning.  We make them about the size of a silver dollar, and they are so tasty!  Delicious with a little honey or jelly, they keep great – I’ll be slicing them open and toasting them open-faced for several days! These biscuits are super easy to make.  The key is in what kind of flour you use.

Deliciousness!

The only flour that my grandmother ever used was White Lily. I’m actually a bit torn about flour right now. I have used White Lily my entire life (mostly because it did right by Grandmama), but now that I’m trying to be more conscious of the ingredients I cook with I’ve got a little thinking to do.  White Lily does not make organic flours (and they also don’t make unbleached all-purpose flour).  I’m curious to know what flours other people use, particularly with baking.  I know that King Arthur carries a lot of different organic flours – is it worth it to switch from the flour that my family has used (literally) for generations?

Any other bakers out there care to weigh in? What flour do you use, and have you experimented with organic flours?

Foodies Unite!

While I was perusing the blogosphere, I saw a link at Petroville for a site I’ve never heard of – Baking and Books.

Now, if you know me, you know that baking and books are two of my all time favorite things – I LOVE them both! So to combine the two in a blog just makes me all warm and fuzzy on the inside. This site is FULL of recipes that look absolutely amazing (as in, I think I’m gonna need to go grocery shopping for ingredients tomorrow). And right now Ari has a really neat fundraiser going on. If you buy a raffle ticket for $5 you will be entered into a drawing for some awesome cookbooks. Four first place winners get FOUR cookbooks each, and SIXTY others will each get one cookbook. I mean, your odds are pretty darn good here!!! Go check it out!

Baking and Books » Foodies Unite! A Baking and Books Fundraiser