| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Shortening |
| 1 3/4 |
c |
All-purpose flour* |
| 2 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Butter or margarine |
INSTRUCTIONS
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.)
Heat 1/3 cup margarine or butter in baking pan, 9x9x2 inches, in oven until
melted; remove from oven. Roll dough into 8-inch square. Cut dough into
halves; cut each half into eight 1-inch strips. Dip strips into margarine,
coating all sides. Arrange strips in 2 rows in pan. Bake until golden
brown, about 15 minutes. 16 sticks.
*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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