Ramona’s biscuit recipe

2 cups White Sonora Wheat Flour

1 tbsp. baking powder

½ tsp. salt

1/3 cup vegetable oil

½ cup evaporated canned milk

½ cup water

Preheat oven to 350 degrees

Mix flour, baking powder and salt in bowl

Slowly add vegetable oil, milk and water

Knead until dough ball forms

Allow to set for 5-10 minutes then form balls approximately 2” in diameter

Set dough balls on baking sheet and bake for 10-12 minutes

Also delicious in our Pima Corn Bread - see recipe using Ramona Farms Cornmeal

Try also in Ramona Farms Tepary Bean Brownies

Ramona’s che-chemaith (tortillas) recipe

 2 cups White Sonoran Wheat flour

½ tsp. salt

2 tbsp. vegetable shortening

1 cup water

Mix flour and salt in bowl

Add shortening and mix in

Add water slowly and mix in

Knead thoroughly

Form balls approximately 2” in diameter.

Set dough balls on baking sheet, cover with towel and let stand for 5 minutes.

Pat dough balls out while turning until desired size and thickness is obtained.

Cook by laying directly on a hot metal disc over mesquite fire or cast iron griddle on stove top over high heat. When dough turns brown on bottom, flip chemaith over and cook the opposite side.

RAMONA’S GILA RIVER BISCUITS

2 cups Ramona Farms Pima Club Flour

4 tsp. baking powder

½ tsp. salt

1/3 cup vegetable oil or shortening

1 cup evaporated canned milk

Preheat oven to 450 degrees

Sift flour, baking powder and salt in bowl

Cut in vegetable oil or shortening until crumbly

Add milk all at once, stir with a fork until dough ball forms

Pinch off dough and form balls approximately 2” in diameter

Set dough balls on baking sheet, slightly flatten the tops

Brush tops with milk, butter or vegetable oil

Bake for 10 minutes  Makes 12 biscuits