SOUTHERN BISCUITS FROM SCRATCH

 


Here is another recipe that I have been using for years to make biscuits.  It comes from an old Better Homes & Gardens cookbook that has seen better days but always delivers great recipes.

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2  teaspoon cream of tartar
  • 1/2 cup butter or shortening
  • 2/3 cup milk

DIRECTIONS

Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.

Cut in butter and shortening until mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

  1. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together.

    Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2½-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

    1. Place dough circles 1 inch apart on an ungreased baking sheet. (I use parchment paper under mine) Bake 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve warm.

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SOUTHERN BISCUITS FROM SCRATCH

Yield: 10 Biscuits

 







INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2  teaspoon cream of tartar
  • 1/2 cup butter or shortening
  • 2/3 cup milk
DIRECTIONS

    Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar.

    Cut in butter and shortening until mixture resembles coarse crumbs.

    Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

    1. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together.

      Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2½-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

      1. Place dough circles 1 inch apart on an ungreased baking sheet. (I use parchment paper under mine) Bake 10 to 12 minutes or until golden. Remove biscuits from baking sheet and serve warm.