Prep 15 mins
Cook 10 mins
Found this years ago in a cookbook. Have given the recipe out more then I can count... always light and fluffy.
- Sift flour, baking powder, salt, sugar and cream of tarter into a bowl.
- Add shortening and with a fork or pastry cutter, blend until mixture resembles corn meal.
- Add the milk and egg together in a bowl, add to flour mixture.
- Stir to a stiff dough.
- Knead 5 times, roll to 1/2 inch thick, cut into round circles.
- Bake on cookie sheet for 10-13 minutes at 425.
This is the first biscuit recipe I've tried where they actually were edible, and they rose! I didn't have cream of tartar, so went without, and used Smart Milk 0% fat milk, and they were excellent - very light, fluffy, and very good taste. I wasn't sure what size cutter to use, so I used a 2" diameter one, and ended up with about a dozen biscuits. Kept everything as cold as possible, and beat the eggs and milk together until well-blended. Delicious - thanks, Podapo!
I hate you Podapo. You've made my life a misery. I made these once last week for my family and now I have to make them all the time. I made a bunch extra and froze them in the cut out stage, only to have them discovered and offered up to my husband's fellow Marines, so my butt was up at zero dark thirty baking biscuits AGAIN! I will die an old woman with stiff stubs for fingers from making these delicious, wonderful biscuits over and over and over.....
This is the fourth time that I have made these biscuits. I had to tell you that this is a 5-star recipe. Every time I have made them, they have been sucessful,they rise so high and taste so moist (usually biscuits tend to be on the dry side). This time around I made them with 1 cup of shredded cheddar cheese and 1 tsp. garlic powder, I even made them with blueberries, and added a bit more sugar. Thanks for a wonderful recipe, this is for sure a keeper.