Heat oven to 450 F. Cut shortening into flour, baking powder and salt with
pastry blender until mixture resembles fine crumbs. Stir in just enough
milk so dough leaves side of bowl and rounds up into a hail. (Too much milk
makes dough sticky; not enough milk makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or
pat to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on
ungreased cookie sheet about 1 inch apart for crusty sides, touching for
soft sides.
Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie
sheet.
*If using self-rising flour, omit baking powder and salt.
Recipe by: Betty Crocker's Best of Baking
Posted to MC-Recipe Digest V1 #984 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 4, 1998
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