Made This Recipe? Add Your Photo
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.
- 473.18 ml white flour, plus
- 29.58 ml white flour (use more flour if dough sticky)
- 19.71 ml baking powder
- 2.46 ml cream of tartar or 2.46 ml baking soda, if you do not have
- 2.46 ml salt
- 29.58 ml sugar (optional)
- 118.29 ml lard or 118.29 ml white shortening
- 236.59 ml milk
- 1 large egg, beaten
- 59.14 ml flour, for board
- 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.