Homemade Baking Powder Biscuits
Serve hot with butter and honey.
Yield
12 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | cup |
milk
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 237 | ml |
milk
whole |
|
Directions
Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet.
Put the flour, baking powder and salt into a large mixing bowl.
Add the vegetable shortening and toss it to coat with the flour.
Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl.
This does not take long; when the mixture looks like irregular lumps you have mixed enough.
Add the milk all at once and stir to moisten all the flour and shortening.
Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
Pat the dough into a circle about ½ to ¾ of an inch thick.
Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits.
Bake 15 to 18 minutes or until the tops are lightly browned.
Serve with jam, whipped cream or butter if desired.
Note: Currants or raisins can be added to batter.
