2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/3 c Vegetable shortening
1 c Whole milk
Recipe by: BAKERS' DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet. Put the flour,
baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6
smaller chunks and start rubbing the flour and shortening together with
your fingers and letting the mixture fall back into the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed
enough. Add the milk all at once and stir to moisten all the flour and
shortening. Dust a surface with flour, turn the dough onto the surface and
knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of
an inch thick. Cut the biscuits with a two-inch cookie cutter and place on
the prepared pan with a little space between the biscuits. Bake 15-18
minutes or until the tops are lightly browned. Serve hot with butter and
honey.
