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Baking Powder Biscuits1/3 cup shortening1 3/4 cups all purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup milk Heat oven to 450F. 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 ball. (Too much milk makes dough sticky, not enough makes biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 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. |
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Biscuit Index
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Cornmeal Biscuits1/3 cup shortening1 1/4 cups all purpose flour 1/2 cup cornmeal 2 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup milk Cornmeal Heat oven to 450F. Cut shortening into flour, 1/2 cup cornmeal, the 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 ball. (Too much milk makes dough sticky, not enough makes biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2 inch biscuit cutter. Sprinkle ungreased cookie sheet with cornmeal. Place rounds on cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Sprinkle with cornmeal. Bake until golden brown 10 to 12 minutes. Immediately remove from cookie sheet. |
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