Southern Biscuits
Southern Biscuits
from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:
2 cups flour
1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/3 cup shortening
2/3 cup sweet milk
TO PREPARE:
Sift dry ingredients into mixing bowl. Measure
shortening
and cut into flour mixture with pastry blender, two
knives or
blending fork, until mixture looks like "meal." Stir
in almost
all the milk. If dough does not seem pliable, add the
remaining
milk. Use enough milk to make a soft, puffy dough,
easy to roll
out. Knead (fold dough over and press lightly with
heel of hand
about six times) on a lightly floured board (as lightly
floured
as you would powder your face). Too much handling
makes tough
biscuits. Roll or pat out 1/4-inch thick for thin
crusty
biscuits and 1/2-inch for thick soft biscuits. Cut and
place on
ungreased cookie sheet, close together for biscuits
with soft
sides, an inch apart for biscuits with crusty sides.
Bake 10 to
12 minutes at 450 degrees.
Triple this recipe when making biscuits for your
freezer.
For freezing, bake about 8 minutes at 450 degrees
(do not
brown). Cool, freeze on cookie sheet and then put in
bags. To
use, defrost and bake at 450 degrees until brown.
MAKES ABOUT 20 TWO-INCH BISCUITS
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Copyright 1959 The Junior League of Baton Rouge,
Inc. All
rights reserved.
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