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You Asked for It: Atwater's Cafeteria Biscuits

Baking Powder Biscuits are delicious whether they’re served warm or at room temperature.

ELLEN FOLKMAN | Special to the Times

Baking Powder Biscuits are delicious whether they’re served warm or at room temperature.

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.

Recipe request

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 Please include your name, city and phone number. Phone numbers will not be published.


Baking Powder Biscuits

2 cups unbleached all-purpose flour

4 teaspoons baking powder

½ teaspoon salt

¼ cup unsalted butter, cut into cubes and still cold

to ¾ cup milk

Preheat oven to 425 degrees.

In a large bowl, combine flour, baking power and salt. Stir to mix.

Cut the cold butter into the flour mixture with a dough cutter or two forks until mixture looks coarse. Stir in between ⅔ and ¾ cups milk, just until dough comes together. Do not overwork.

On a lightly floured board, pat or roll dough out to a ½ inch thickness. Cut biscuits with a cutter and place two inches apart on ungreased, unlined baking sheet. Bake for 12 to 14 minutes, checking after 12 minutes.

Makes 8-12 biscuits.

Source: Eleanor Johnson of Lakewood Ranch

You Asked for It: Atwater's Cafeteria Biscuits 06/23/14 [Last modified: Monday, June 23, 2014 1:31pm]
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