⅔ C shortening
3 ¼ C flour
5 tsp baking powder
1 ½ tsp salt
1 ½ c milk
3 ¼ C flour
5 tsp baking powder
1 ½ tsp salt
1 ½ c milk
Heat oven to 450°. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll ½-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for softer sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet.
About 2 dozen biscuits.
(This recipe is double of the recipe from Betty Crocker’s Cookbook.)
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