Prep 15 mins
Cook 15 mins
I got this recipe from a neighbor-lady when I was a young farm wife on the plains of Kansas. It has never failed me, and is still one of my most requested recipes. I usually double it, and even triple it for big family breakfasts. I mix mine in a big wooden bowl.
- 473.18 ml flour
- 12.32 ml baking powder
- 2.46 ml salt
- 78.07 ml shortening (butter-flavored Crisco)
- 177.44 ml milk
- Heat oven to 475 degrees.
- Sift together flour, baking powder, and the salt.
- Cut in the shortening until coarse.
- Add milk. Blend lightly until moistened and it pulls away from the bowl.
- Knead for a minute or so until the dough is soft and looks a little like bread dough. Let it rest for a few minutes.
- Roll out on a floured surface to about 3/4 inch thick (or thicker if you like).
- Place on baking sheet and bake for 12-15 minutes.
I've been making a lot of biscuit recipes trying to find that perfect, light biscuit and I've got to tell you this is right up there on the top of my list. Not only is it light and tasty, but simple too; what more could you want. I'm so lucky to be the first to find this gem.