Pioneer Flaky Biscuits

My 4thgreat aunt, Harriett Decker Little Hanks arrived in the Salt Lake Valley on October 5, 1847.  She lost her husband along the journey and found herself a young widow of 20 years old with a son just a few months old.  She drove a wagon pulled by oxen and filled with mill irons needed in the Salt Lake Valley.  Besides driving the wagon all day, she milked 5 cows morning and night and baked bread daily for 15 persons, 11 of them men.  From pioneer records we read that the bread dough was prepared in the morning and put into the wagons to rise along the day’s journey.  The bread was baked in the evening when camp was set up each night.  This recipe for biscuits may not be authentic but I enjoy sharing them with my family with gravy for our Pioneer Day breakfast in honor and gratitude for my relatives who never gave up and trekked through all kinds of weather with a good attitude and a song in their heart.  This biscuit can be used for biscuits and gravy, cobblers and dumplings, or with soup and chicken pot pies.  Enjoy your pioneer celebration and enjoy these biscuits. (Makes 12 regular size biscuits or 6 large biscuits) 5 tablespoons cold or frozen butter  (2.5 ounces of butter) For a cobbler dumpling or shortcake type biscuit, add 2 tablespoons of fine granulated sugar along with the dry ingredients for a touch of sweetness. Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients. Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
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