| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Biscuits |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsifted all-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Shortening |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
1. Preheat oven to 450F.
2. Into medium bowl, sift flour with baking powder, salt, and soda. With
pastry blender, cut in shortening until mixture resembles coarse crumbs.
3. Make well in center; pour in milk all at once. Stir with fork just until
blended.
4. For drop biscuits: Drop dough by tablespoonfuls, about 2 inches apart,
onto ungreased cookie sheet
5. Bake 12 minutes, or until golden brown. Makes 14 to 16.
CHEESE BISCUITS: Sift 1 teaspoon dry mustard with the dry ingredients. Stir
in 3/4 cup grated, sharp Cheddar cheese before adding milk. Proceed as
directed.
BACON BISCUITS: Stir 1/3 cup crumbled, crisp cooked bacon into dry
ingredients before adding milk. Proceed as directed.
HERB BISCUITS: Stir 1/4 cup snipped, fresh chives or parsley into dry
ingredients before adding milk. Proceed as directed.
Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary"
<diane@keyway.net> on Dec 15, 1997
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