Fluffy Biscuits

Tender and flaky.  Easy to make, hard to resist!  Freezer friendly so make extra for quick breakfasts!

Fluffy Biscuits                                                                                     Printable Recipe

2 cups flour

1/2 Tablespoon sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1/3 cup shortening

1 cup milk

In a medium bowl mix together the dry ingredients. 

 Cut shortening into the flour mixture until it resembles coarse crumbs. 

 Stir in milk be only just enough until the flour just mixes in. (I did not use quite all of my milk the first time before it had enough to turn out.)

Dump out onto a floured surface.  Sprinkle a little flour on top. Gently pat dough out to 1 inch thick.

Cut biscuits with a 2-1/2 - 3 inch cutter. When I was growing up my mom used a plastic glass dipped in flour as her cutter. You can put the scraps together for another biscuit but it won't look the same.  The more you play with the dough the more dense and funny looking your biscuits will be. 

Place 2 inches apart on ungreased cookie sheet. Bake at 425 degrees for 12-14 minutes or until golden brown.

Slice and serve with butter and honey.  Would be great smothered with sausage gravy or use with vegetable beef and biscuit casserole. 

If you'd like to use your biscuits as a morning breakfast or other sandwich press your dough into 1/2" thickness.  Cut, then lightly dampen one biscuit top and lay the other top of it. Bake as usual.  It is much easier to separate for sandwiches.

Washington County Reserve Champion in Breads/No Yeast

2014