Recipe by Montana Heart Song
This recipe is mine, from my mom, then grandmother. It was created for cold boxes or cold window boxes in the winter when you didn't want to use your ice box. Now we have a freezer. Nice when you want to stock up on biscuits. I like to use the lard.
Top Review by Watkinslady30
This recipe is very similiar to the one I have in my Farm Journal's Country Cookbook circa 1972. They are great with sausage gravy. Very budget friendly and tasty, too. Thanks for posting it!
- 2 cups white flour, plus
- 2 tablespoons white flour (use more flour if dough sticky)
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar or 1⁄2 teaspoon baking soda, if you do not have
- 1⁄2 teaspoon salt
- 2 tablespoons sugar (optional)
- 1⁄2 cup lard or 1⁄2 cup white shortening
- 1 cup milk
- 1 large egg, beaten
- 1⁄4 cup flour, for board
Directions See How It's Made
- Preheat oven 450°.
- In large mixing bowl mix all dry ingredients.
- Cut in lard with cutter or fingers.
- Pour milk and egg mixture slowly.
- Mix gently with spoon. Should be a stiff dough.
- Pour the 1/4 cup flour on board.
- Knead, turning a few times.
- Use all of the flour.
- Roll dough to 1/2-inch thickness. Cut with glass or cutter.
- Re-pack in a freezer container.
- Thaw or bake right from freezer.
- Allow more time to cook if frozen.
- If dough is fresh, cook 10 to 15 minutes.
- If frozen at least 10 minutes more.
- Note: Dough should be pretty stiff. If not use more flour and knead. Altitude makes a big difference in bisuit doughs.