Ingredients
- 2 cups (280 g) flour
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1/2 tsp. cream of tartar
- 1 T sugar
- 1/2 cup(1 dL)vegetable shortening
- 1 cup(1/4 L) milk
Directions
Preheat oven to 425 degrees F. Butter a baking sheet. Put the flour, salt, baking powder, cream of tartar, and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough onto a lightly floured board and knead 14 times. Pat until 1/2 inch thick. cut into rounds with a 2-inch cookie cutter. Drop by teaspoonfuls onto buttered baking sheet. Bake for 15-20 minutes. 16 biscuits.
Note: To make regular Baking Powder Biscuits, Use 2/3 cup(1 1/2dL) milk. Grease two 8-inch cake pans. Place touching each other in the pans and bake 15-20 minutes.
Crusty Baking Powder biscuits: Use 2/3 cup milk. Roll biscuits to 1/4 inch thick and place 1 inch apart. Bake in 450 degree F.(230 C) oven for 12 minutes. This will yield almost twice as many biscuits.
Cheese Biscuits: Use 2/3 cup(1 1/2 dL) milk; add 1/2 cup grated Cheddar cheese to the dry ingredients.
Buttermilk Biscuits: Use 2/3 cup buttermilk instead of sweet milk and 1/2 tsp. baking soda, cutting the amount of baking powder in half--i.e., 2 teaspooons
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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Drop Biscuits