Meal Type:

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 1 0.25 0.5 1 2 4 - Change

Date Added: January 04, 2014

1. BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour, baking powder, and salt.

2. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.

3. Make a well in the center. Add milk all at once.

4. Using a fork, stir just till moistened. Turn dough out onto a lightly floured surface.

5. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth.

6. Pat or lightly roll dough to 1/2-inch thickness.

7. 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).

8. Place biscuits 1 inch apart on a ungreased baking sheet.

9. Bake in a 450 oven for 10 to 12 minutes or till golden.

10. Remove from baking sheet; serve warm. Makes 10 biscuits.

11. DROP BISCUITS: To make drop biscuits: Prepare as above, except increase milk to 1 cup.

12. Do not knead or roll or cut dough. Using a big spoon drop dough into 12 mounds on a greased baking sheet.

13. 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.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: