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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is the biscuit recipe I use when I make biscuits. It's easy to follow and quick to make. I always have to at least double, if not triple, the recipe because they are that good and never last any length of time in my house when they get made. Read more . :) I got this recipe from my 1972 Better Homes and Gardens cookbook that used to be my mom's before she gave it to me. Ingredients:
2 c. sifted all-purpose flour |
3 tsp. baking powder |
1/2 tsp. salt |
1/4 c. shortening |
3/4 c. milk |
Directions:
1. Sift dry ingredients into bowl.
2. Cut in the shortening till like coarse crumbs.
3. Make a well; add milk all at once.
4. Stir quickly with fork just till dough follows fork around bowl.
5. Turn onto lightly floured surface. (Dough should be soft.)
6. Knead gently 10-12 strokes.
7. Roll or pat dough to 1/2 -1 thick.
8. Dip cutter in flour; cut dough straight down - no twisting.
9. Bake on ungreased baking sheet at 450 for 12-15 minutes.*
10. *I only bake mine for 10 minutes. The baking time will vary based on how your oven runs, mine runs a little hot so if I bake them for the time specified in the recipe they will burn.
11. Drop Biscuits
12. Increase milk to 1 c.
13. Drop from teaspoon onto greased baking sheet.
14. Bake according to directions above.
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