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Biscuits add a home-made touch to a meal; serve them while still warm from the oven. This simple recipe may be enhanced by variations, especially the addition of either freshly chopped herbs or dried herbs. Try adding some finely diced chives to the dough for a delicate onion flavor. Avoid over-working the dough so that it will be tender.

2 cups cake flour

4 tsp baking powder

1 tsp salt

1/3 cup lard, part butter if desired

1 cup milk or buttermilk

Blend dry ingredients in a bowl.  Cut in shortening with pastry blender or two knives until mixture resembles coarse meal.  Make a well in the center of dry ingredients and add milk all at once.  Stir quickly with a fork to make dough that is still lumpy in appearance.

Turn out on floured pastry board and knead lightly with fingertips for a few seconds.  Pat with hand or roll to ½” thickness with a rolling pin.  Cut out biscuits with a 2” floured cookie cutter.  Put on an ungreased baking sheet and bake at 450° F 12-15 minutes. When the biscuits come out of the oven, you can place a thin pat of butter on top of each one to melt over the sides.

Or, serve immediately with butter, but may be reheated in the microwave or in the oven.  Makes approximately 15 biscuits.

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