by Old Fashioned » Fri Aug 20, 2021 10:39 pm
I just pulled this over from somewhere else.
Standard Biscuits
2 cups flour
1/2 tsp salt
3 tsps baking powder
3 to 4 Tbls shortening, (lard or fat or even oil)
2/3 to 3/4 cup milk
(directions are my own) Mix dry ingredients with shortening to make crumbs, add milk to form soft dough. Roll out onto floured surface and knead in just enough flour to stop it from sticking. Really quick, only a couple times. (the more you knead the dough and add flour to it, the tougher the biscuits so keep it short). Pat dough out with flat of hand to about an inch thick or less, or use a rolling pin but could get sticky. Cut your biscuits and set in pan sides touching.....this forces the biscuits upward during cook time(cast iron skillet is perfect hillbilly biscuits)
If you have buttermilk to use for biscuits or even pancakes or? the recipe is much the same, except add 1/2 tsp baking soda to neutralize the acids in buttermilk
I just pulled this over from somewhere else. |em13|
Standard Biscuits
2 cups flour
1/2 tsp salt
3 tsps baking powder
3 to 4 Tbls shortening, (lard or fat or even oil)
2/3 to 3/4 cup milk
(directions are my own) Mix dry ingredients with shortening to make crumbs, add milk to form soft dough. Roll out onto floured surface and knead in just enough flour to stop it from sticking. Really quick, only a couple times. (the more you knead the dough and add flour to it, the tougher the biscuits so keep it short). Pat dough out with flat of hand to about an inch thick or less, or use a rolling pin but could get sticky. Cut your biscuits and set in pan sides touching.....this forces the biscuits upward during cook time(cast iron skillet is perfect hillbilly biscuits)
If you have buttermilk to use for biscuits or even pancakes or? the recipe is much the same, except add 1/2 tsp baking soda to neutralize the acids in buttermilk
