2 cups
flour
2 1/2 tsp.
baking powder
1 tsp. salt
5 1/3 tbsp. butter
2/3 cup milk
preheat oven to 4250. sift dry ingredient together. cut in
shortening until it has the consistency of coarse cornmeal. stir mixture gently
with a fork while adding enough milk to form soft, but not sticky, dough. knead
on a lightly floured board for about 20 strokes. roll dough to 1/2 inch
thickness and cut with biscuit cutter. place on baking sheet and bake 12 to 15
minutes, until golden. 16 2’ biscuits.
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