- 2 cups of sifted flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
To this flour mixture add:
- 1/2 cup shortening like Snowdrift or Crisco
With a knife or a pastry blender cut the shortening into the flour and mix. Keep cutting until the shortening is in pieces the size of large peas. It only takes a few minutes. Then add:
- 1 cup milk
Stir just until mixed in. You can then just drop this by large spoonfulls onto a greased baking pan or you can turn it out onto a floured surface and roll out to about 1/2 inch thick and cut with a round cookie cutter. Place close together on a greased pan. Bake at 400 degrees for about 15 minutes. If you brush the tops with milk they will get nice and brown.
(Comment from Grandma Ruth Morgenegg: This recipe has more milk and more shortening than most recipes and that is why they are so good. I did that myself. The secret of good biscuits is don’t handle them too much, just as little as possible. If you cut them in rounds after cutting as many as you can, gather up the remaining dough and work together as little as possible and roll out again. You can also roll out the dough to 1/2 inch thick and spread with oleo then spread with jam and roll up as a jelly roll then cut in 1 inch slices. Place cut side down on greased baking sheet. these will have to bake a little longer maybe 20 minutes. Always bake biscuites quite close together.)