2 c Flour
2 1/2 ts Baking powder
1/2 ts Salt
1/4 c Shortening, butter or
-lard or a mixture
3/4 c Milk
The secret to good rolled biscuits is to use room temp. fats and milk
and don't overwork the dough. Also make sure your baking powder is
fresh and potent.
Pre-heat the oven to 450 F.
Sift the flour before measuring. Measure the flour, add the baking
powder and salt and re-sift the dry ingredients into a bowl. Cut in
shortening with a pastry blender until like coarse crumbs or corn
meal. Make a well in the centre of the dry ingredients and pour in
the milk all at once. Stir cautiously with a fork until there is no
danger of spilling and then quickly JUST until the dough follows fork
around the bowl and lifts away from the bowl. This should take just a
scant half minute. Turn out the dough onto a lightly floured work
surface. Knead gently 10 or 12 strokes only. The dough should not be
knobby or sticky and the riser should now be evenly distributed. Roll
out 3/4 inch thick with a floured rolling pin. Dip cutter in flour and
cut out the biscuits; I use a small water glass.
Bake on an ungreased sheet at 450 F for 12-15 minutes.
Variations:
1- Brush tops with milk or melted butter before baking.
2- Add grated cheese, bacon bits, herbs, garlic powder, minced onion
etc.
