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SOUTHERN BISCUITS 2 c. flour 1 Tbsp. baking powder 2 tsp. sugar 1 tsp. salt 1/3 c. shortening 2/3 c. sweet milk Sift dry ingredients into mixing bowl. Measure shorten- ing and cut into flour mixture with pastry blender, two knives or blending fork until mixture looks like "meal." Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft puffy dough easy to roll out. Knead; fold dough over and press lightly with heel of hand about six times, on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out 1/4-inch thick for thin crusty biscuits and 1/2-inch for thick soft biscuits. Place on ungreased cookie sheet, close together for biscuits with soft sides; an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees. Makes about 20 two-inch bis- cuits. Triple this recipe when making biscuits for your freez- er. For freezing, bake about 8 minutes at 450 degrees (do not brown). Cool; freeze on cookie sheet and then put in bags. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |