My favourite biscuits of all time, my mom has been making these as long as I can remember. When I struck out on my own for the first time she made me a recipe binder with some well-loved dishes, several of which she reduced to serve fewer people. The original recipe made 8-9 biscuits, my mom did the work of cutting it down to this form.
- 1 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 C shortening
- 1/3 - 1/2 C milk
2. In a medium bowl, combine flour, baking powder, and salt.
3. Using a fork or two table knives, or a pastry blender, cut shortening into flour mix until consistency of coarse meal.
4. Add milk beginning with smaller amount; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough, adding additional milk one Tablespoon at a time, if necessary to achieve desired consistency.
5. On floured surface, toss lightly until no longer sticky. Roll out to 1/2 to 1 inch thick; cut with 2 inch floured cutter or cut into squares with serrated knife or dough blade.
6. Place on ungreased baking sheet. Bake at 450°F for 8 to 12 minutes or until light golden brown. Serve hot. Yield: 4 biscuits
Robyn's notes: to make these into buttermilk biscuits, add 1/8 tsp baking soda to flour mix and substitute buttermilk for milk. For cheese biscuits, add 2oz shredded Cheddar cheese to flour-shortening mixture. Bake on greased baking sheet. These are a big hit around here, and we will both eat basically as many as are available, so it's good to limit it to making fewer. You can watch me prepare these biscuits on youtube!
***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly
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