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