If I don't have buttermilk, then these are my next favorite biscuits. Tall, fluffy, flaky, and great with jam they're a bit lighter then buttermilk biscuits.
Time: 10 minutes prep, 12-15 minutes baking
Makes 8-12 biscuits
Ingredients
• ¼ cup shortening
• 2 cups flour
• 3 t baking powder
• 1 t salt
• ¾ cup milk
1. Pre-heat oven to 450ºF.
2. Cut shortening into flour, baking powder, and salt using a pastry blender or 2 knives cut in until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl. (Note: dough will be soft and sticky).
3. Then turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½-¾ inch thick Cut with floured 2½ inch round cutter (or used a glass). Place on ungreased cookie sheet about 1 inch apart.
4. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.
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