| 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”