Prep 15 mins
Cook 12 mins
I make these alot, and if you're in a hurry, it's really simple to use the drop biscuit method.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening
- 2⁄3 cup milk
- Combine four, baking powder, and salt; cut in shortening with pastry blender until mixture looks like coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, knead lightly 4 or 5 times.
- Roll dough to 1/2 inch thickness, cut with a 2 inch biscuit cutter, or you can use a drinking glass, cup, mug, etc. Place on lightly greased baking sheet. Bake at 425F 12 minutes or until lightly browned.
- DROP BISCUITS: Increase milk to 1 cup. Drop dough by large tablespoonfuls onto a lightly greased baking sheet, bake as above.
This is a very good recipe. It works well with wheat, barley, kamut and spelt flours also.
super good, added a little garlis salt before putting in oven, came out wonderfully. best biscuit recipe i have found yet