Friday, April 06, 2007


 My four-year-old is the chief biscuit maker in our house.

Homemade biscuits aren't as hard as they sound. The key is to not overwork the dough - if you do, it gets tough and they're not as flaky.

2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening or butter (we ALWAYS make these with butter now - delicious)
2/3 cup milk

Mix dry ingredients. Add shortening, cut in using pastry blender until the mixture is evenly crumbly. Add milk, stir until dough forms a ball. Knead in the bowl 10 - 12 times.

To form the biscuits: Pat it out on an ungreased cookie sheet until it's half an inch thick or so. You can either cut it into squares with a knife, or use a round cutter to cut them. You can also use a drinking glass if you don't have a cutter that will accommodate the thickness of the biscuits. If you cut them in squares, you don't have to move them, just leave them clumped together, but if you cut them in rounds, separate them on the sheet.

Bake at 450 for 12 minutes, or until lightly brown.

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