Drop Biscuits

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Original recipe from Betty Crocker's Cookbook, Page 44

kept byrfegles1
recipe by

Notes:

This is an easy favorite in my family, and everyone will want seconds. The key to the recipe is mixing the shortening in very well, and incorporating the milk just until everything comes together.

Categories:
- Biscuit
- Bread
- Side Dish

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Ingredients:

2 cups all-purpose flour*
1 tablespoon and 1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup shortening or lard
1 cup milk

*If using self-rising flour, omit baking powder and salt.

Directions

Heat oven to 450 degrees F.
Measure flour, baking powder, and salt into bowl.
Add shortening and cut in until mixture looks like meal.
Stir in almost all the milk. If dough is not pliable, add just enough milk to make a soft, puffy, easy to roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry.)
Using two large spoons, measure out spoonfuls of dough and drop onto greased cookie sheet., leaving space between biscuits. Continue until all dough is used up.
Bake 12-14 minutes or until lightly golden brown on top.

Servings: Approximately 9 small biscuits, or 6 large.

Preparation Time: