From Solomon's Lump Lighthouse in Solomon's Lump, Maryland. This is Laura Justice Evans' recipe, and she says they are perfect with country ham. She had just made some the day we spoke about this menu. She suggests serving the biscuits warm, with butter.
2 cups sugar
1 1/4 cups butter, at room temperature
5 1/4 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon baking soda
Mix the dry ingredients separately. Blend together the wet and dry ingredients.
Refrigerate for 2 hours or overnight, to allow flavors to blend.
Preheat the oven to 350°F.
Roll out on floured surface and cut into 2-inch rounds. Place rounds on a greased cookie sheet and bake for 8 to 10 minutes.
Ease of Preparation: Easy
Preparation Time: 15-20 min
refrigerate 2 hrs or overnight, to allow flavors to blend
Cook Time: 8-10 min
Servings: 36-40 biscuits
Recipe By: Becky Sue Epstein and Ed Jackson
From: The American Lighthouse Cookbook
Used with permission of Sourcebooks