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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are great! Nice and easy, and light and yummy. I get about 16 biscuits with this recipe. I like the versatility as well. I add cheese or garlic; whatever hits me at the time. I almost always add extra sugar. Ingredients:
2 cups flour |
1/2 teaspoon salt |
4 teaspoons baking powder |
1 tablespoon sugar |
1/2 cup vegetable shortening |
2/3 cup milk |
Directions:
1. Preheat oven to 425 degrees. Grease two 8-inch cake pans.
2. Put the flour, salt, baking powder, and sugar in a bowl.
3. Cut in the shortening until mixture resembles coarse meal.
4. Add the milk all at once and stir just until the dough forms a ball around the fork.
5. Turn dough out onto a lightly floured board and knead 14 times.
6. Pat until 1/2-inch thick.
7. Cut into rounds with a 2-inch cookie cutter.
8. Place, touching each other, in the cake pans and bake for 15-20 minutes.
9. CRUSTY BISCUITS.
10. Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
11. Bake in a 450 degree oven for 12 minutes.
12. Yields almost double the biscuits.
13. BUTTERMILK BISCUITS.
14. Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
15. CHEESE BISCUITS.
16. Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
17. DROP BISCUITS.
18. Add additional 1/3 cup milk and use a baking sheet.
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