| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose Flour |
| 1/3 | c | White Sugar |
| 1/4 | c | Buffer |
| 1/2 | ts | Salt |
| 4 | ts | Baking Powder |
| 1 | Egg | |
| 1 | c | Milk |
INSTRUCTIONS
By Herb Morrison Please read the NOTE at the bottom of the Page before you Proceed. Method: Mix all dry ingredients plus butter, by hand, then put 1 egg in a cup, mix a little with a spoon, then fill cup with milk, and add to dry ingredients, you may not need all the liquid. Turn out onto a floured board and knead gently until smooth. Roll out to about an inch thick and cut with biscuit cutter. To make sure that they are nice and high, shape them with your fingers wrapped around them to make them a little taller. Place them on a cookie sheet and bake them for 12 to 15 minutes in a 400deg oven, watch them closely, cook until the tops become a nice golden brown. Yield: 10 to 20 biscuits more or less depending on the size you make them. Note: 1. When you add the liquid to the dry ingredients, don't add to much liquid, mix with a spoon, just until the mixture leaves the side of the bowl. It will be fairly sticky. 2. Then turn out onto a floured board and knead, but do it very gently, just until the dough becomes smooth. 3. Make sure that the rack in the oven is in the Center this keeps the biscuits from burning on the bottom, and makes them rise better. 4. Remove the biscuits from the pan onto a platter, and cover with a tea towel, until they are cool. Posted to MC-Recipe Digest V1 #1046 by Herbert A Morisson <huggyb@golden.net> on Jan 27, 1998
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