Total Time
22mins
Prep 10 mins
Cook 12 mins

As you know most biscuit recipes make anywhere from 8 to 12 biscuits. And some time that's just way too much for two ( or 4 ) people.While I was looking through my treasured 1996 Taste of Home Annual Recipes, I discovered this recipe that was sent into them by Sylvia McCoy of Lees Summit, Missouri. While making this recipe, I did make a couple of changes on the way that they were made. But, I don't think it affected the finished product.For higher biscuits, I double sifted the dry ingredients( I've always done that :) )If you have the above mentioned Cookbook,please check page 191 for the original recipe.I know this seems like alot of steps, but it's really easy. :)Submitted to " ZAAR " on October 6th, 2009

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Combine dry ingredients and sift twice.
  3. In a bowl, mix shortening into dry ingredients until it looks like small dried peas add enough milk until a soft dough ball is formed.
  4. Remove dough to a lightly floured board or counter top.
  5. With lightly floured hands, pat dough into a 1/2 inch circle.
  6. Divide dough into 4 equal pieces, then shape dough into circles.
  7. Place on a greased cookie sheet and bake for 10 to 12 minutes or until desired browness is reached.
  8. Serve with lots and lots of butter or margaine.