** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs.
3. With a fork, blend in just enough milk until dough leaves sides of bowl.
4. Turn out onto lightly floured surface and knead 10 to 12 strokes.
5. Roll dough out 1/2-inch thick. Shape with 2-inch cutter.
6. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes.
7. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full.
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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:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten allergies.
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