|EVERY FEW MINUTES|
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Biscuits and variations:
Good biscuit-mixing means cutting shortening in only until the mixture is like corn meal, no longer. Don't add the maximum amount of liquid all at once; different flours absorb liquid differently, so you may not need it all. Soft biscuits are placed close together to bake; crusty biscuits keep their distance.
3/4 cup milk
2 cups flour
4 tbsps. shortening
4 tsps. baking powder
1 tsp. salt
Sift flour once; measure; add baking powder, salt; sift again. Cut in shortening. Stir in milk. Turn out on lightly floured board or pastry cloth. Knead about 1/2 minute. Roll out to rectangular shape, 1/2 in. thick.
Brush dough with melted shortening. Sprinkle with brown sugar and cinnamon. Roll like jellyroll; slice 1/2 in. thick. Melt some shortening in bottom of pan; sprinkle with brown sugar. Place rolls in pan atop shortening and sugar; bake.
Time, Temp and Yield:
12-15 minutes; 475°F; 15 to 20 biscuits
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