For Nancy or anyone else
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12 to 16 petite biscuits
Prep time: 12 minutes
Cook time: 12 minutes
1 tablespoon baking powder
1 teaspoon salt
1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick
1/2 cup milk plus 2-3 tablespoons more, as needed (try a little less - then add if you need to)
Heat oven to 425ºF. (sounds a little low but you know your own oven)
Combine flour, baking powder and salt in medium bowl. Cut in Crisco using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into ball.
Transfer dough to lightly floured surface. Floured wax paper - no mess. Knead gently 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 2 inch round cutter. Place on an ungreased baking sheet.
Bake 12 to 14 minutes or until lightly golden brown.
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I wonder if my mom copied hers from the Crisco can all those years ago. This is basically hers. You may not need as much milk as it says here. I start with a little under 1/2 Cup and then add as I need to. It should be stiff dough. And you don't need a rolling pin. Just pat it out. I use a clean empty can with both ends cut out. Small biscuits, small can. Large biscuits, a standard size can works fine. Don't spend the money on a cutter unless you already have one.
Don't overwork the dough and it doesn't have to be kneaded. Just mix it all together with a fork. The dough will leave the sides of the bowl and form a ball all by itself. It doesn't take long.
If you don't have a pastry cutter, a couple of knives will do it. Main thing is to get shortening in little pieces mixed in with the flour. How it gets that way is up to you.
425° sounds a little low to me but you know your own oven.
You don't want my recipe. It works fine but it consists of throwing oil, milk, self-rising flour together (same proportions), mixing and cutting out. It's a little crisper and not quite as light as my mom's but sometimes I get lazy.
If you use self-rising flour, be sure to skip the baking powder and salt.
If this takes 12 minutes prep time, something is wrong. It shouldn't.
Gawdessness just came in and said she had heard you could freeze fat and use a grater. That would work with meat fat, but I'm not sure about Crisco.
3 comments:
Thanks Ann!
Would you mind if I copied and pasted this so I could print it out? I won't do it if not, but it would be so lovely to try and make biscuits for myself. I never have. Cake, yes. Biscuits, no.
Let me know, anyway.
I love biscuits but hate cutting in the fat.
Hate it.
THat's weird but so what.
Here is a hint I heard for people like me.
Freeze the fat till firm, grate it and stir it in!
Haven't tried it but this was the first time and place I had opportunity to talk about it.
Thanks Granny!
Ann, I already planned a grocery store trip today so I added CRISCO and baking powder to my list. Tonight I baked your recipe. Almost over baked them but they came out OK.
My only problem was that I was almost out of butter. That was not on the ingredient list but butter is required for eating biscuits!
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