Recipe by Mary Scheffert
These biscuits are a "must" to go along with My Dad's Favorite Chicken & Noodles. They are also good with butter & jam, or honey, or .......
Top Review by Carol :)
These biscuits were easy to make and very tasty. Everyone in my family enjoyed them. I didn't have any "butter flavored" crisco so I used regular and they were fine. Next time I'm out shopping I'll pick some up and try them with the butter flavor. Thanks Mary. :)
- 4 cups flour
- 2 tablespoons baking powder
- 4 teaspoons sugar
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 cup shortening (I use Butter Flavor Crisco--the sticks measure exactly 1 cup each)
- 1 1⁄3 cups milk
Directions See How It's Made
- Combine dry ingredients in a large bowl.
- Cut in shortening with a pastry blender, until mixture resembles coarse crumbs.
- Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold).
- Make a well in the center of the mixture& add milk all at once.
- Stir just until dough clings together.
- Preheat oven to 450F degrees.
- On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough).
- Roll or pat dough to 1/2" thickness.
- Cut with a floured 2 1/2" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut.
- Transfer biscuits to an ungreased baking sheet.
- Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit.
- Bake 10-12 minutes or until golden.
- Remove to wire rack to cool completely.
- *Note:Placing biscuits close together on baking sheet helps them to rise, as they"climb" on each other.
- Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.