Pfffttt... no. No I'm not. I will however share a recipe from said book that I prepared last night. Beef Stew was on the menu and I wanted some sort of quick bread biscuit for the sopping up of delicious red wine infused gravy.
I grabbed the Laura Secord book, which is filled with a strange mix of odd, obscure, sometimes hokey, and finally traditional recipes - I absolutely love this book, and plan to do a full review on it in the foreseeable future. Anyway, I flipped to the page containing the traditional tea biscuit recipe, only to be swayed by the recipe previous to it:
"Early Ontario Sour Cream Biscuits"
- 2¼ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup shortening
- 1½ cups sour cream
- Blend together dry ingredients
- Cut in the shortening
- Stir in the sour cream
- Turn dough onto floured surface and knead 8 to 10 times
- Roll out or pat ½ inch thick and cut with biscuit cutter, upturned glass, etc...
- Bake on ungreased sheet @ 450° F until light golden brown (about 15 minutes)
I don't know about German influence, but they did turn out to be very edible biscuits. I couldn't even post a picture of one now because they went directly out of the oven and into our mouths without stopping a moment to pose for the camera. Next time, I promise not to be so forgetful.