Time: 30 minutes

Makes 6 – 8 biscuits

Music Selection: Frank Mills – Peter Piper

https://www.youtube.com/watch?v=mFH-IieG9gU

Peter Piper is a children’s tongue twister…. Make these biscuits and your family will all show up in the kitchen, too, but they won’t be tongue tied. These are great for breakfast and you can mix the dry ingredients the night before so they are fast to make! For those who lived through the ’70 and ’80s in Canada – you will all remember this tune as it was on the radio all the time and played by a famous Canadian pianist – Frank Mills! Several years ago, I had the good luck of taking my mom to hear him at a live concert. He is a fabulous musician – so entertaining. I hope you enjoy Peter Piper!

Ingredients

2 1/2 c flour

2 1/2 tsp baking powder

1/2 tsp salt

1/2 c cold butter, cut into small pieces

1 large egg, beaten

3/4 c milk

Topping:

1 large egg, lightly beaten with 1 tablespoon milk

Directions:

Preheat oven to 400 deg F. Line a baking sheet with parchment paper.

In large bowl, mix flour, baking powder, salt and sugar. Cut in the cold butter into the dry ingredients, until you have pea sized dough. Add the milk and egg and combine. Use your hands to knead the dough.

Place the dough on a lightly floured surface and roll it out until it is about 1/2 inch thick. You can either cut this into 8 triangles or use a round cookie cutter (or edge of a glass) that is about 4 inches in diameter to cut biscuits.

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You can re-roll the scrap dough to make more biscuits. Place on baking sheet and bake until golden – about 20 minutes.

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Cool for 5 minutes and serve with cream cheese, butter, jams, devonshire (double clotted) cream and/or lemon curd. For breakfast, serve with eggs and sausages. These are great for afternoon tea parties OR as a side-dish to Alberta chili or soups/stews.

For the adventurous – I even like to throw in about 1 cup of grated strong cheddar in the dry ingredients with a pinch of dried dill… when making these as a side dish to stew or soup.

Breakfast tip – mix the dry ingredients the night before (you can even cut in the butter, but leave the mix in the fridge so the butter stays cold).