2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/4 c Shortening
3/4 c Cold milk
In a large mixing bowl, add the dry ingredients and sift again to mix
thoroughly. Cut in the shortening with a pastry blender until well
combined, but do not overwork the mixture. Even the warmth of your hands
can cause the shortening to melt and make the dough sticky and heavy.
Add the milk all at once. This is the most important step, because
overworking the dough will create a pasty mixture. Using a large wooden
spoon, try to blend the dough by circling the bowl and cutting the moist
part into the dry mixture. Keep these strokes to a minimum, about 10 total.
Place the dough onto a cool, floured countertop. Finish mixing the dough
with a light kneading action-very few strokes, just till it will stay
together to form the biscuits. Add more flour as necessary, to keep it from
Pat the dough in a circle no less than 1/2″ thick and cut the biscuits with
a 2″ biscuit cutter. Re-fornm the rest of the dough to cut more biscuits.
Biscuits rise best when they are cut cleanly.
Place the biscuits on an ungreased cookie sheet and bake at 450 degrees F.
for 12 to 15 minutes.
Makes 10 to 12
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