I was looking for something quick to throw together to have with corn chowder, and found that this recipe worked perfectly. These biscuits are nice and salty, and went well with the soup!
- 2 cups sifted flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup (4 Tablespoons shortening)
Add. Cut into flour until crumbly.
- Scant 2/3 cup milk
Add gradually; stir to make a soft dough. Turn onto lightly floured surface. Knead gently 6 to 8 strokes. Roll or pat to one-half thickness desired in baking biscuits. Cut with floured cutter. Place on baking sheet. Bake 12 to 15 minutes, or until golden brown.
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