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Versatile Biscuits


Preheat oven to 450°F. Set aside an ungreased cookie sheet.

In a medium bowl cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.)

Turn dough out onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds. Roll or pat 1/2" thick. Cut with floured biscuit cutter. Place biscuits onto cookie sheet about 1" apart for crusty sides, touching for soft sides.

Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Makes 9 biscuits.

Buttermilk Biscuits- Decrease baking powder to 2 teaspoons and add 1/2 teaspoon Baking Soda with the salt. Substitute buttermilk for the milk.

Cornmeal Biscuits- Substitute 1/2 cup Cornmeal for 1/2 cup flour. Sprinkle cornmeal over biscuits before baking, if desired.

Drop Biscuits- Increase milk 1 cup. Drop dough by the spoonful onto greased cookie sheet.

Versatile Biscuits


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Unbleached White Fine Pastry Flour

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Flours & Meals
Unbleached White All Purpose Flour

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