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Biscuits May 21, 2011

Posted by marksun in baked.
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You don’t need Bisquick.   According to food.com, “good biscuit-mixing means cutting shortening in only until the mixture is like corn meal, no longer”, and in Hawaii – no add da liquid all at once. A variation to the latter – “make a well in the middle of the flour” and add the liquid all at once.
It’s only biscuits so either works. For shortening, anything will do from  a half stick of butter = 4T to chicken fat or lard for shortening? wow. Think about that when you have to do something with all that bacon grease.

3/4 cup milk
2 cups all-purpose flour
4 T shortening
4 t. baking powder
1 t salt

Sift flour, add baking powder and salt and sift.
“cut” in shortening to get crumbly texture.
Turn out and knead briefly. Roll out to 1/2 – 3/4″ and cut.
Place on cookie sheet to bake.

12-15 min at 475

When using baking powder, biscuits are also called “baking powder biscuits”. You can use yeast – next time I’m going to try yeast!
21 May 2011 – 17 June (I forgot about the yeast – next time)