I did it! I finally made a batch of edible biscuits!! Seriously, you guys don’t even know how many tries it took until I found a recipe that worked for me! But here they are… aren’t they gorgeous?! And the best part of all- hubby enthusiastically approved!
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 2 tsp sugar
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 c. shortening, chilled
- 2/3 c. milk
In a large bowl, stir together all of the dry ingredients. Cut the shortening into squares, and “cut” them in; I just use two butter knives and literally cut the shortening up into the flour mixture until it’s all nice and crumbly. The flour should stick together when squeezed between your fingers. If there is a lot of dry flour in the bottom of the bowl, keep cutting in the shortening until it’s all well incorporated.
Form the crumbly mixture into a hill, and create a “well” or hole in the center. Pour your milk into the hole. Using a spoon (I like a big wooden one), stir all together just until the dough sticks together.
Next, dump the dough out onto a lightly floured surface and kneed it about 10 times, until it’s nice and elastic, and a tad bit sticky still. Don’t work it too much, the less you handle it, the fluffier the biscuits will be. *Flouring your hands and the rolling pin will help keep the dough from sticking to them. Roll the dough out until it’s about 1/2″ thick. I use a canning jar lid to cut my biscuits out.
Place on a cookie sheet and bake at 450* for about 12 minutes. They won’t be brown on top. If you want them nice and golden brown, take them out of the oven once the time is up, and rub a stick of butter over the tops of the biscuits. Then turn the broiler on and broil the biscuits for about 30 seconds to one minute, until the tops begin to turn brown. Keep the oven door open, and watch them carefully as they will turn brown quickly!
Makes 10-12 biscuits.