- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Crisco/shortening
- 3/4 cup milk
Directions
Mix together all of the dry ingredients using a mixer or food processor.
Add in the Crisco and mix well until fully incorporated. The dough
should be crumbly. Add in just enough milk to bring the dough together.
Be careful not to over-mix
Flour your counter and rolling pin. Roll out the dough until it is
about 1/2 inch thick. Use a biscuit cutter or a two inch round cookie
cutter. At this point you can either freeze the biscuits for later use
by placing them on parchment paper and then in the freezer. Once
frozen, place in a freezer safe bag and store for up to six months.
Alternately you can cook them immediately by placing them on a greased
cookie sheet. Bake at 450 degrees for 8 - 12 minutes until golden
brown. If baking from frozen dough, it will take about 12-15 minutes.
