Recipe - Baking Powder Biscuits And Buttermilk Biscuits

2 cup Allpurpose flour
1 tablespoon Baking powder
One fourth teaspoon Salt (up to 1/3)
1/3 cup Shortening
Three fourths cup Milk

BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour, baking
powder, and salt. Using a pastry blender, cut in shortening till mixture
resembles coarse crumbs. Make a well in the center. Add milk all at once.
Using a fork, stir just till moistened. Turn dough out onto a lightly
floured surface. Quickly knead dough by gently folding and pressing dough
10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to
1/2inch thickness. Cut dough with a 2 1/2inch biscuit cutter Hint: (if
you don't have a biscuit cutter, a glass works well to cut biscuits). Place
biscuits 1 inch apart on a ungreased baking sheet. Bake in a 450 oven for
10 to 12 minutes or till golden. Remove from baking sheet; serve warm.
Makes 10 biscuits.

DROP BISCUITS: To make drop biscuits: Prepare as above, except increase
milk to 1 cup. Do not knead or roll or cut dough. Using a big spoon drop
dough into 12 mounds on a greased baking sheet. Bake as directed above.
Makes 12 biscuits.

BUTTERMILK BISCUITS: Prepare as above, except stir One fourth teaspoon baking soda
into dry mixture and substitute buttermilk or sour milk for the milk Bake
as directed above. Makes 10 to 12 biscuits.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11,
1997