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Ingredients
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Crisco® All-Vegetable Shortening
- 3/4 to 1 cup milk (or buttermilk, but add 1/4 t baking soda to flour mixture)
Details
Servings 14
Preparation time 15mins
Cooking time 15mins
Adapted from crisco.com
Preparation
Step 1
1.
HEAT oven to 450°F. COMBINE flour, baking powder and salt in large bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
2.
TOSS dough lightly on floured surface until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.
3.
BAKE 8 to 12 minutes or until light golden brown. Serve warm.
TIP
FOOD PROCESSOR DIRECTIONS: In food processor bowl with metal blade, combine flour, baking powder and salt. Process with 5 on/off pulses to mix. Add shortening to flour mixture. Process until mixture resembles coarse crumbs. Add 1/2 to 2/3 cup milk; process with on/off pulses just until ball starts to form. On lightly floured surface, roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Continue as directed above.
VARIATIONS
1.
BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour. Substitute buttermilk for milk.
2.
CHEESE BISCUITS: Add 1 cup (4 oz.) shredded Cheddar cheese to flour-shortening mixture. Bake on cookie sheet sprayed with no-stick cooking spray.
3.
DROP BISCUITS: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheets.
4.
SOFT-SIDED BISCUITS: Place biscuits in 9-inch round or square pan or on cookie sheet with sides touching. Bake at 450°F for 12 to 14 minutes.
High Altitude (above 3500 ft.):
1.
No change.
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