| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Lard or shortening |
| 3/4 |
c |
Milk |
| 2 |
tb |
Milk |
INSTRUCTIONS
In a mixing bowl, stir the dry ingredients together and cut in lard or
shortening until the mixture has the texture of coarse meal.
Stir in 3/4 cup milk a little at a time until mixture forms a smooth dough.
Turn out onto a floured board and knead lightly. Roll on floured board to
1/2 inch thickness and cut with a floured 2-inch biscuit cutter.
Place biscuits on ungreased baking sheet and brush tops with the remaining
milk. Bake in a 450 degree oven for 10 to 12 minutes or until lightly
browned.
For drop biscuits, add up to 1 cup milk to the flour mixture. Do not knead
the dough. Drop by heaping spoonfuls onto an ungreased baking sheet and
bake as for rolled biscuits.
Yield: 1 dozen 2-inch biscuits.
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