Yield: 18 biscuits
| Measure | Ingredient |
|---|---|
| 2 cups | Flour; all-purpose |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ⅓ cup | Shortening |
| ¾ cup | Milk;(to 1 cup) |
Combine flour, baking powder, and salt and sift into a mixing bowl.
Cut shortening into sifted dry ingredients with a postry blender or two knives. Cut until the mixture resembles coarse cornmeal. Pour in milk, smallest amount first, and stir with a fork until dough is mixed but rough looking. Add remaining milk if necessary. Work fast.
Pat dough on a lightly floured board about ½ inch thick. The less flour you work into biscuits, the lighter your biscuits will turn out to be. Cut dough with a cookie cutter that has been dipped in flour.
Bake at 450 degrees for 15 minutes on an ungreased baking sheet.
SOURCE: Southern Living, sometime in the 1970's.
Typed for you by Nancy Coleman.