Biscuits
By Poog • 22:31 on Monday, February 28, 2005 • Comment
I frequently make biscuits when away from home, and I always wish I had my standard recipe available, so I’m putting it up here where I can always get at it. This is the recipe my mom used, and the one I’ve always used. They are excellent hot (though crappy cold), as biscuits should be.
- 2 C all-purpose flour
- 1 T baking powder
- 2 t sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ C shortening
- ¼ C butter
- ⅔ C milk
- Heat oven to 450°
- In a bowl sift together flour, baking powder, sugar, cream of tartar, and salt.
- Cut in shortening and butter ‘til mixture resembles coarse crumbs: “cutting in” is easiest with a pastry cutter, which you can get pretty much anywhere, but can be done with two butter knives worked against one another.
- Make a well in the center and add the milk all at once; Stir just until dough clings together. The longer you work the dough, the more likely it is you’ll have flat, tough biscuits; if you have to choose between perfect-looking and nice-tasting, go with the second option.
- On a lightly-floured surface, knead gently less than a dozen times
- Roll or pat dough out to about ½ inches thick or thicker and cut out with a biscuit cutter. in the absence of a cutter, use a water glass. In the absence of a rolling pin, use a clean wine bottle.
- Put ‘em on a baking sheet and bake 10-12 minutes.
We use those for the shortcake in strawberry shortcake. Also good with butter and honey. Probably also with sausage and gravy, but I don’t generally go there.
*Adapted from The Better Homes And Gardens Cookbook