Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon to 1/3 teaspoon salt
1/3 cup shortening
3/4 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 1/2-inch thickness. Cut dough with a 2 1/2-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 1/4 teaspoon baking
soda into dry mixture and substitute buttermilk or sour milk for the milk
Bake as directed above. Makes 10 to 12 biscuits.
