They turned out great — especially topped with sweet cream butter and strawberry preserves — so I wanted to share the recipe here.
I hope you’ll enjoy making (and eating) these mouthwatering biscuits as much as we did.
- 2 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
- 1/3 cup of shortening
- 3/4 cup milk
- 1 tablespoon of butter, softened
Preheat oven to 475 degrees.
In a large mixing bowl stir together flour, baking powder, and salt.
Cut in shortening until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture, add milk all at once.
Stir just until moistened and dough pulls away from the sides of the bowl.
On a floured surface, lightly knead dough with floured hands for 30 seconds or until nearly smooth.
Roll lightly to a 3/4-inch thickness.
Cut dough with a 2 1/2-inch biscuit cutter (my grandmother always used a recycled tin-can for this purpose, from which both ends had been cut with a can opener). Dip the cutter into flour between cuts to keep dough from sticking to it.
Place biscuits close together on a lightly greased baking sheet. Brush tops with melted butter, then bake in a 475° oven for 11 to 15 minutes or until golden brown. Serve warm.
Makes about 8 – 10 biscuits. We double or triple the recipe for our big family. They’re delicious!