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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is my mother's biscuit recipe. They always turn out light and fluffy, the best. I can't tell you how many of these I have made in my lifetime, but I can assure you they are always greeted with enthusiasm and my dinner guests would be disappointed if I didn't have some of these waiting for them, fresh out of the oven. 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°F for 15 to 20 minutes.
11. Serve warm.
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