Yield: 18 biscuits
|2 cups||Flour, sifted|
|4 teaspoons||Baking powder OR 2 t powder + 1/2 t soda for buttermilk biscuits|
|⅓ cup||Shortening, veg., chilled|
|¾ cup||Milk OR Buttermilk|
|Milk for glaze (opt)|
|Sesame seeds (opt)|
|½ cup||Cheese, sharp cheddar (opt)|
Preheat oven to 450 degrees. Sift flour salt and baking powder (or baking powder and baking soda for buttermilk biscuits) into a bowl.
Cut in the shortening with a pastry blender until the texture is like coarse crumbs. (For a variation, add ½ c sharp cheddar cheese.) Make a well in the middle of the flour mixture. Pour in the milk (or buttermilk) and stir with a fork, just until the dough holds together.
Knead it gently on a lightly floured board for half a minute or so, then roll it with a lightly floured roller until it is about ½ inch thick. Cut it into rounds with a lightly floured biscuit cutter and put them onto ungreased baking sheets.
Reroll and cut the scraps into more biscuits. If you like, brush the tops with milk and sprinkle with sesame seeds. Bake 12 to 15 minutes until they are lightly browned. Makes about 1½ dozen 2-inch biscuits.
from Al Sicherman: Cooking Lesson, Minneapolis Star & Tribune, 11-27-94. Submitted By GENE KREMER On 11-28-94