I always enjoyed the biscuits at Atwater's Cafeteria in St. Petersburg. Does anyone have a similar recipe now that the restaurant is closed? Thank you.
Sandi Graham, St. Petersburg
Eleanor Johnson of Lakewood Ranch shares a recipe for baking powder biscuits. Don't be alarmed by the amount of baking powder: 4 teaspoons is correct. For the puffiest biscuit, make sure your baking powder is fresh. When making biscuits it is imperative not to overwork your dough. Overworking will result in a tough biscuit. I used the full ¾ cup of milk. You may need to use your hands to finish bringing the dough together. I used a rather large 2 ½-inch biscuit cutter, so I got 8 biscuits. A smaller cutter will give you more. You can enjoy these biscuits warm or at room temperature, but hot out of the oven and smeared with butter is divine. The only suggestion I will make about these biscuits is to brush them with melted butter when you take them from the oven. Doing so will add more of flavor.
Tess Cline of Spring Hill would like a recipe for sweet cream pancakes like those that used to be served at Flying J restaurants, before they became Denny's. Dixie Scott of Dunedin would like the peanut butter pie (unsalted peanuts sprinked on top) and hamburger soup recipes from the closed Iris Family Restaurant.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email firstname.lastname@example.org. Please include your name, city and phone number. Phone numbers will not be published.