The best.
Rolled Biscuits
About 24 1.5-inch biscuits
Preheat oven to 450F.
Sift together in a large bowl:
1.75 cups sifted all-purpose flour
.5 tsp salt
3 tsp double-acting baking powder
Add:
4 to 6 tbsp chilled butter or shortening or a combination of both.
Cut solid shortening into dry ingredients using two knives or pastry blended until the consistency of coarse cornmeal, then make a well in the center. Add, all at once:
.75 cup scant milk.
Stir quickly and scantly until dough is fairly free from the sides of the bowl. Turn the dough onto a lightly floured board. Knead gently and quickly, making about 8-10 folds. Roll with a lightly floured pin, until dough .25 inch thick. Cut with a biscuit cutter dipped in very little flour. Brush tops with milk or melted butter.
Place on ungreased baking sheet. Place far apart (1 in), bake until lightly browned- 12 to 15 minutes.
Note: To make fluffy biscuits or shortcake dough, may add 1 tbsp sugar and .5 tsp salt, and may use cream instead of milk.
Posted by cheryl at December 25, 2007 02:58 PM