Country Biscuits

By caligma

These can be made up to 3 months ahead and frozen, unbaked. Add ten more minutes to baking time, when baking frozen biscuits.

This recipe is from my mother's hand written cookbook.

Ingredients

• 6 cups all purpose flour
• 1/2 cup instant non fat dried milk
• 1/4 cup double acting baking powder
• 2 teas. salt
• 2 teas. creme of tarter
• 2 cups shortening
• 1 1/2 cups water, if dough is too dry add another 1/4 to 1/2 cup water.

Details

Servings 2
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 400 degrees.

In a large bowl with bowl with a fork, mix all ingredients, well, except the shortening and water.

Cut shortening into flour mixture to resemble coarse crumbs, stir in 1/12 cups water, until moistened. If too dry add another 1/4 to 1/2 cup more water.

Turn out on to a floured board and knead 8 to 10 times until smooth. Roll dough 3/4 inch thick and cut with floured cookie cutter (2 1/2 inch round). Pressing trimmings together and re roll and cut.

Place cut biscuits on a greased cookie sheet 1 inch apart.
Bake 20 to25 minutes.