Baking powder biscuits and buttermilk biscuits

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose flour
1 tablespoon Baking powder
¼ teaspoon Salt (up to 1/3)
⅓ cup Shortening
¾ cup 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 ½-inch thickness. Cut dough with a 2½-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 ¼ teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk Bake as directed above. Makes 10 to 12 biscuits.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #665 by essie49@... (Ethel R Snyder) on Jul 11, 1997

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