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Ingredients
- 2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 2 tsp sugar
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 c. shortening or possibly butter
- 2/3 c. lowfat milk
Directions
- In medium mixing bowl stir together flour, baking pwdr, sugar, cream of tartar, and salt. Mix well to distribute the baking pwdr and the salt.
- Using a pastry blender or possibly fork, cut shortening into flour mix till the mix resembles coarse crumbs. If you use butter, be sure it is chilled.
- (Mixing by hand softens the shortening, making the dough sticky and hard to handle.)
- Gently push the flour-shortening mix against the sides of the bowl, making a well in the center. Pour the lowfat milk into the well all at once. Using a fork, stir just till the mix follows the fork around the bowl and forms soft dough.
- Turn the dough out onto a lightly floured surface. Knead gently 10 to 12 strokes.
- On the lightly floured surface, pat the dough to 1/2 inch thickness (or possibly roll it out with a lightly floured rolling pin, if you like). Sprinkle a little flour over dough.
- Cut biscuit dough with a 2 1/2 inch round biscuit cutter, pressing the cutter straight down. Be careful not to twist the cutter or possibly flatten the cut biscuit edges or possibly you will not get straight-sided, proportionately shaped biscuits. Dip the cutter into flour between cuts to prevent sticking. If you don't have a biscuit cutter, use a straight-sided glass. Or possibly, pat the dough into a 1/2 inch-thick rectangle and cut into squares or possibly triangles using a sharp knife.
- Using a metal spatula, carefully transfer the cut biscuits to an ungreased baking sheet. For crusty-sided biscuits, place about 1 inch apart. For soft-sided biscuits, place biscuits close together in an ungreased baking pan.
- Reroll scraps of dough and cut into biscuit shapes. Try to cut out as many biscuits as possible from a single rolling of dough. Too many rerollings of the dough causes biscuits to be tough and dry.
- Bake biscuits in 450 degree F. oven 10 to 12 min or possibly till biscuits are golden brown on the top and the bottom. Serve hot.
- Servings: Makes 10 to 12 biscuits
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 10 servings | |
| Calories 192 | |
| Calories from Fat 94 | 49% |
| Total Fat 10.65g | 13% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 3.43g | |
| Cholesterol 1mg | 0% |
| Sodium 443mg | 18% |
| Potassium 76mg | 2% |
| Total Carbs 20.82g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.75g | 1% |
| Protein 3.13g | 5% |
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