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2 c All-purpose flour
1 tb Baking powder
1/4 ts Salt (up to 1/3)
1/3 c Shortening
3/4 c Milk
BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour, baking
powder, and salt. Using a pastry blender, cut in shortening till mixture
resembles coarse crumbs. Make a well in the center. Add milk all at once.
Using a fork, stir just till moistened. Turn dough out onto a lightly
floured surface. Quickly knead dough by gently folding and pressing dough
10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to
1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter Hint: (if
you don’t have a biscuit cutter, a glass works well to cut biscuits). Place
biscuits 1 inch apart on a ungreased baking sheet. Bake in a 450 oven for
10 to 12 minutes or till golden. Remove from baking sheet; serve warm.
Makes 10 biscuits.
DROP BISCUITS: To make drop biscuits: Prepare as above, except increase
milk to 1 cup. Do not knead or roll or cut dough. Using a big spoon drop
dough into 12 mounds on a greased baking sheet. Bake as directed above.
Makes 12 biscuits.
BUTTERMILK BISCUITS: Prepare as above, except stir 1/4 teaspoon baking soda
into dry mixture and substitute buttermilk or sour milk for the milk Bake
as directed above. Makes 10 to 12 biscuits.
Yields
1 Servings
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