Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Biscuits, Country Fresh




Source of Recipe


Unknown


Recipe Introduction


Preheat oven to 400 degrees F.-makes 1 dozen 2 1/2 inch biscuits.


List of Ingredients




3 C all-purpose flour
1/4 C powdered milk
1 1/2 tsp baking powder
3/4 C water
1 tsp salt
1 tsp cream of tartar
1 C butter
1 1/2 tsp sugar

Recipe



Combine the dry ingredients, cut in the butter with a pastry blender to a coarse crumb. Stir in the water until moistened. (more if needed).
Knead 8-10 times on a floured board, until smooth. Roll out dough to 3/4 inch thick. Cut with 2 1/2 inch round cutter. Place 1 inch apart on baking sheet. Bake 20-25 minutes.