2 C flour
1 T baking powder
1 t salt
1/3 C shortening
2/3 C milk, buttermilk, OR yogurt
(I added 2 tablespoons of soft spread margarine the second time I made them. They weren't so dry, and the flavor went up a notch.)
- In a large bowl mix the dry ingredients together. Cut the shortening in with a fork, but leave pea-sized crumbs. (I tried using my hand and it just sucked.)
- Add the milk and stir it into a soft dough. I put down a piece of freezer paper and sprinkled it with flour. (It makes cleanup much faster.) Then I dropped the dough on it and kneaded 10 times. You don't have to do it much. Just make sure you fold over, push together. Fold over, push together. (That's how you get the flaky layers.)
- Roll out the dough until it's about 3/4" inch thick. (You can use your hands, but I LOVE my rolling pin. Have I mentioned that before?) If you don't have a biscuit cutter, you can use a can (think soup or tuna.) I used a 1/3 measuring cup for mine. I was able to make 14 biscuits. (When there wasn't enough dough to roll out and cut anymore, I just shaped it into two little biscuit balls.)
- Throw them in a 425 degree oven for 10-15 minutes. If you want them to look pretty, melt some butter and brush it on the tops of them.
It sounds like a lot of steps, but I promise it goes by quickly.
Floured surface. (freezer or waxed paper)
Like my biscuit cutter?