Roxy15
New member
I made these this morning to have with the fried chicken dinner I am making for dinner tonight. These are simple to make!
Biscuits::
2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/3 Cup Shortening/Used Crisco
1 Cup Milk
Preheat oven to 425 degrees.
Stir together flour, baking powder, sugar and salt in a large bowl. Cut in shortening using a fork or pastry blender-( I used a pastry blender)-until mixture resembles a coarse meal.
Add milk gradually, stirring with a fork until dough pulls away from sides of bowl. The dough will be very sticky.
Turn dough out onto a heavily floured surface or cutting board and kneed 5-6 times or just until it sticks together. Don’t overdo kneeding!
Roll out dough onto a floured rolling pin to 1-in. thickness.
Cut out 2-1/2-in. rounds with a floured biscuit cutter, I used a small rimmed glass.
Brush off excess flour and transfer rounds to an ungreased baking sheet spacing 2-inches apart. ***I lined a cookie sheet with parchment paper!
***i used a metal spatula to transfer biscuits to cookie sheet,
Bake until edges begin to brown, 13-15 minutes. ***i baked them for 12 minutes!
Buscuits keep up to 24 hours in an airtight container at room temperature.
Reheat in a 350 degree oven for about 5 minutes.
***That sounds too high of a temperature to me, but, everyone’s stove is different.
View attachment 14370
Biscuits::
2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/3 Cup Shortening/Used Crisco
1 Cup Milk
Preheat oven to 425 degrees.
Stir together flour, baking powder, sugar and salt in a large bowl. Cut in shortening using a fork or pastry blender-( I used a pastry blender)-until mixture resembles a coarse meal.
Add milk gradually, stirring with a fork until dough pulls away from sides of bowl. The dough will be very sticky.
Turn dough out onto a heavily floured surface or cutting board and kneed 5-6 times or just until it sticks together. Don’t overdo kneeding!
Roll out dough onto a floured rolling pin to 1-in. thickness.
Cut out 2-1/2-in. rounds with a floured biscuit cutter, I used a small rimmed glass.
Brush off excess flour and transfer rounds to an ungreased baking sheet spacing 2-inches apart. ***I lined a cookie sheet with parchment paper!
***i used a metal spatula to transfer biscuits to cookie sheet,
Bake until edges begin to brown, 13-15 minutes. ***i baked them for 12 minutes!
Buscuits keep up to 24 hours in an airtight container at room temperature.
Reheat in a 350 degree oven for about 5 minutes.
***That sounds too high of a temperature to me, but, everyone’s stove is different.
View attachment 14370