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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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I found this on the internet and have been using this recipe ever since. The surpise ingredients make these biscuits so light. I use them not only for breakfast but also for strawberry shortcake. Ingredients:
4 cups flour |
8 teaspoons baking powder |
1 teaspoon salt |
1 cup crisco |
2 tablespoons sugar |
2 large beaten eggs |
1 1/2 cups milk |
Directions:
1. Sift together flour and baking powder.
2. Stir in salt and sugar.
3. Cut in the Crisco until the mixture resembles crumbs.
4. Stir together eggs and milk.
5. Make a well in the dry mixture and stir in the milk mixture with a fork.
6. Stir just to moisten, then turn out onto a lightly floured board.
7. Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick.
8. (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter.
9. Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.
10. Bake at 350° for 15 to 20 minutes.
11. Serve warm.
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