 Place biscuits about 1-inch apart on cookie sheet. |  Serve biscuits in a napkin lined basket, ready for butter and jam. |
I've tried several recipes for biscuits. This one has the taste, texture I like best. The small amount of sugar doesn't make it taste sweet, but adds to the tenderness. Because I used almond milk, the biscuits didn't brown as much as they would with regular milk.
2 cups unbleached white flour
1 scant teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup shortening, butter, or margarine
2/3 to 3/4 cup milk or almond, soy, etc.
Preheat oven to 450 degrees F.
Stir together flour, salt, baking powder, and sugar in a medium bowl. Cut in shortening, butter, or margarine with a pastry blender or two knives until it looks like meal. Add milk and stir with a fork just until mixed.
Turn out onto a floured board or cloth. Knead about 10 times. Use a rolling pin to roll about 1/2-inch thick. Cut with a 2 1/2-inch biscuit cutter or use a drinking glass. Place on an ungreased cookie sheet about 1-inch apart. Bake for 10-12 minutes or until golden brown. Remove from cookie sheet to a napkin-lined basket. Best served warm with butter and jam.
Yield: 10-12 biscuits
2 cups unbleached white flour
1 scant teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
1/2 cup shortening, butter, or margarine
2/3 to 3/4 cup milk or almond, soy, etc.
Preheat oven to 450 degrees F.
Stir together flour, salt, baking powder, and sugar in a medium bowl. Cut in shortening, butter, or margarine with a pastry blender or two knives until it looks like meal. Add milk and stir with a fork just until mixed.
Turn out onto a floured board or cloth. Knead about 10 times. Use a rolling pin to roll about 1/2-inch thick. Cut with a 2 1/2-inch biscuit cutter or use a drinking glass. Place on an ungreased cookie sheet about 1-inch apart. Bake for 10-12 minutes or until golden brown. Remove from cookie sheet to a napkin-lined basket. Best served warm with butter and jam.
Yield: 10-12 biscuits
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