Southern Biscuits

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Everyone should have a good biscuit recipe that they can whip up at a minute’s notice. Biscuits are a great addition to breakfast, lunch and dinner, they’re quick and easy to make and delicious to eat. This recipe was pretty good, though I probably would have preferred using buttermilk instead of regular milk.

Southern Biscuits from Bernard Clayton’s Complete Book of Small Breads

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

1/3 cup vegetable shortening or lard

3/4 cup milk for rolled biscuits, 1 cup for drop biscuits

Preheat the oven to 500 degrees.

Sift the flour, salt, and baking powder together into a bowl. Cut in the shortening with a pastry blender or 2 knives.

Pour in all of the milk at once. Stir with a fork until just mixed. Add more milk if the dough is dry. The dough should be wet but able to retain its shape.

Gather the dough into a ball; place on floured surface, sprinkle lightly with flour if necessary to prevent sticking. Work with the hands for a moment or so to pull all the dough pieces together. Dust again with flour if necessary.

Pat and roll with a rolling pin to 1/2″ thickness, cut into rounds and place them on a lightly greased baking sheet. Knead scraps together and cut again.

Bake on the middle shelf of the hot oven for 10-12 minutes, or until golden brown. We ate these fresh out of the oven with butter and blueberry jam – yum!

 

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