2 cups sifted all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup Crisco shortening
About ¾ cup of whole milk, more if needed
- Sift flour before measuring.
- Preheat oven to 450 degrees.
- Sift flour (after measuring) with baking powder and salt into a medium-size bowl.
- Cut in shortening with flour mixture with pastry blender or 2 knives used like scissoring cutting) until mixture resembles coarse cornmeal.
- Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.
- Turn dough out on a lightly floured surface to knead. Put flour on hands to keep dough from sticking. Gently pick up dough from side way from you; fold over toward you. Press with palm of hand, turn dough and repeat action. Repeat 10 – 12 times.
- Gently roll out dough, from center, to ¾-inch thickness.
- With floured 2-1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist, so biscuits will rise up straight.
- Place on a parchment covered baking sheet and bake 12 to 15 minutes.
Makes 8 biscuits.
If you want to make ahead: do biscuits through step 9, refrigerate for 3 hours. Let come to room temperature, about 15 minutes; while preheating the oven; bake as directed for 12 mins. Serve immediately.
For Cheese biscuits: Add ¾ cup grated sharp Cheddar cheese to sifted dry ingredients, making the recipe for Powder biscuits.
*If you want drop biscuits: increase milk to one cup. Do not knead or roll out. Drop by tablespoonfuls.