1 c. flour
1/2 tsp. salt
1/4 c. (1 stick) butter
1/4 c. milk (may need more)
Sift dry ingredients into mixing bowl. Cut butter into flour mixture until mixture looks like "meal". Stir in milk. (If dough does not seem pliable, add 2 tablespoons more milk to make soft dough.)
Mix lightly (too much handling makes tough biscuits.)
On ungreased cookie sheet drop from teaspoon 1 inch or 2 inch biscuits 1/2 inch apart.
Bake 1 inch - 8 minutes or until golden brown - yields 20.
Bake 2 inch - 10 minutes or until golden brown - yields 10.
Quadruple recipe when baking biscuits for freezing. Decrease baking time by 2 minutes (do not brown). Cool, freeze on cookie sheet, then place in freezer bags.
Brown 1 pound mild pork sausage (broken up). Drain well on paper towels.
Add to browned pork sausage:
1 tbsp. flour
1 pkg. Lipton's Onion soup
3 c. water
Simmer until desired thickness. To cover individual biscuits.
