- Preheat oven to 425*F (220*C).
- Combine flour, baking powder, sugar and
salt in mixing bowl. Cut shortening into flour mixture with a
pastry blender until mixture resembles fine crumbs. Make a well
and add milk all at once. Stir quickly with a fork just until
dough leaves side of bowl and rounds up into a ball.
- Turn dough onto lightly floured surface.
Knead lightly 10 to 12 times. Roll or pat dough 1/2-inch thick.
Cut with a floured 2 1/2-inch biscuit cutter; cut dough straight
down without twisting. (Uneven pressure will cause biscuits to
be asymmetrical.) Place on ungreased baking sheet about 1-inch
apart for crusty sides, or touching if your prefer soft sides.
Bake for 10 to 12 minutes or until golden brown. Remove from
baking sheet immediately and serve hot.
Makes 10 biscuits.
Variations:
Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add
1/4 teaspoon baking soda with the salt. Substitute buttermilk
for the milk, using slightly more than 3/4 cup if buttermilk
is thick.
Cheese Biscuits:
Stir 1/2 cup shredded sharp cheddar cheese into flour mixture
just before adding milk.
Cornmeal Biscuits:
Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle
cornmeal over biscuits just before baking, if desired.
Drop Biscuits:
Increase milk to 1 cup. Drop dough by tablespoonfuls onto greased
baking sheet.
