Blessy's Biscuits

Introducing Blessy and Her Fabulous Biscuits

In my debut novel, Fiona, I introduce Blessy, a vivacious supporting character to my protagonist, who bears the book's name. Blessy and her husband, Jeremiah Hudson, are formerly enslaved people who came to live in St. Joseph, Missouri, with Fiona's parents long before they adopted her from the Orphan Train in 1863. Over time, Blessy and Hudson become like an aunt and uncle to Fiona. Blessy takes Fiona along when delivering babies in the middle of the night and shows her how to grow the best tomatoes in the garden. They put up pickles with Mama Shannon, whose pies take ribbons each year at the county fair.

Blessy is known throughout the St. Jo area as a healer, midwife, and strong woman of faith. She's also known for her cooking, especially her biscuits. To get to know Blessy, I am sharing her biscuit recipe below. I hope you enjoy making them just as much as I have. Shalom!

Kati Rose Zylman

Blessy's Biscuits

• 3 cups all-purpose flour

• 2 heaping tablespoons baking powder

• ¾ teaspoon cream of tartar

• 1 tablespoon sugar

• 1 teaspoon fine salt

• ¾ cup [1 ½ sticks] cold butter* (frozen is best)

• 1 cup milk**

* Coconut oil can be substituted for the butter

** Non-dairy milk, such as flax, coconut, etc., will work fine in the recipe.

1.

Combine all dry ingredients in a large mixing bowl, making sure the baking powder and cream of tartar are free of lumps.

2.

Take ¾ cups cold butter, grate it on a cheese grater, and blend well with all other ingredients.

3.

Add cold milk and mix with clean hands or a wooden spoon. The dough should be a bit sticky. DO NOT ADD EXTRA FOUR.

4.

Lightly flour your clean working surface. Do not use a rolling pin, as this will cause the air to get pushed out of the biscuits, and they will not rise well. Pat the dough out with clean hands until dough is approximately ½ inch thick. Use your finger to (lightly) create little dimples all over the top of the dough.

5.

Using a 2-inch floured biscuit cutter, cut out biscuits as close together as possible. Pat the remaining dough out and continue to cut more biscuits until all of the dough is used.

BAKE

Bake at 450℉ (or 232℃) on a cookie sheet or stoneware baking sheet for 12 to 15 minutes. Biscuits should rise a bit and be golden brown.

Serve warm with butter, if desired. Enjoy!

Shalom, Kati Rose Zylman