Biscuits

 

I personally like drop biscuits because they are easier, but these biscuits sound very simple and I bet they are a major comfort food along side morning breakfast or with dinner. I’m thinking sausage gravy here and now my mouth is watering!

Biscuits

2 c flour, 4 teas B. P., 1/2 teas salt, 2 tbs shortening, 3/4 c milk. Sift together flour, B.P. & salt, add shortening & rub in very lightly; add liquid slowly; roll or pat out with hands on floured board to about 1 in. in thickness. Cut with biscuit cutter. Bake in hot oven 15 to 20 min.

One thought on “Biscuits

  1. I love making real biscuits. It doesn’t take any longer to make them from scratch than using some ghastly mix. First time I made a delicious chicken and biscuit dinner for my (now) husband, he looked absolutely crestfallen. He really disliked chicken and biscuits and he was trying to figure out how he’d choke down my offering. Surprise! He loved it–not his mother’s burnt on the outside and undercooked on the inside chicken or her famous black-bottom biscuits. You just twist the bottoms off the burned biscuits and they become edible…sort of. My mom always lets me make the biscuits for family get togethers now since mine always turn out taller and fluffier than hers. I don’t know why; she taught me everything I know about biscuits. Guess the torch has been passed.

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