Biscuits with Variations
Source of Recipe
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Recipe Introduction
A quick bread that's not just for breakfast, biscuits piping hot from
the oven can brighten any meal.
List of Ingredients
2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup vegetable shortening
3/4 cup milk
Recipe
1.. Preheat oven to 425*F (220*C).
2.. Combine flour, baking powder, sugar and salt in mixing bowl.
Cut shortening into flour mixture with a pastry blender until mixture
resembles fine crumbs. Make a well and add milk all at once. Stir quickly
with a fork just until dough leaves side of bowl and rounds up into a
ball.
3.. Turn dough onto lightly floured surface. Knead lightly 10 to 12
times. Roll or pat dough 1/2-inch thick. Cut with a floured 2 1/2-inch
biscuit cutter; cut dough straight down without twisting. (Uneven
pressure will cause biscuits to be asymmetrical.) Place on ungreased baking
sheet about 1-inch apart for crusty sides, or touching if your prefer
soft sides. Bake for 10 to 12 minutes or until golden brown. Remove from
baking sheet immediately and serve hot.
Makes about 10 biscuits.
Variations:
Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add
1/4 teaspoon baking soda with the salt. Substitute buttermilk for the
milk, using slightly more than 3/4 cup if buttermilk is thick.
Cheese Biscuits: Stir 1/2 cup shredded sharp cheddar cheese into
flour mixture just before adding milk.
Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the
flour. Sprinkle cornmeal over biscuits just before baking, if desired.
Drop Biscuits: Increase milk to 1 cup. Drop dough by tablespoonfuls
onto greased baking sheet.
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