Sift flour, baking powder, salt and sugar into bowl.
Cut in shortening.
Add egg and milk.
Knead lightly.
00b0 F.
Place flour, baking powder, sugar and salt into mixer
egrees.
Sift flour, sugar, baking powder, and salt together in medium
Place flour, baking powder, salt, sugar into a med.
Mix flour, shortening, baking powder, baking soda, salt and sugar in a large bowl, mashing together until a granular consistency, then stop.
Pour in water and fold into layers.
Put on floured surface; flatten to 2 inches thick and cut into 2 1/2-inch circles with water glass.
Place onto greased and floured biscuit pan and cook at 325\u00b0 until blonde color.
Check middle of biscuit for non-doughy center and enjoy.
br>Cut shortening into flour, baking powder and salt with pastry blender
he recipe of baking powder biscuit dough.
After mixing biscuit dough, turn it
Sift flour.
Measure and sift with baking powder and salt. Cut in shortening.
Add milk to form a soft dough.
Knead lightly on floured board for a few seconds.
Roll out 1/4-inch thick. Fold over so dough is 1/2-inch thick.
Cut with a biscuit cutter. Place on a greased baking sheet.
Bake about 12 minutes at 450\u00b0.
br>Cut shortening into flour, baking powder and salt with pastry blender
Mix flour, baking powder and salt. Mix well. Make a hole in the middle. Add soda, milk and lard. Work together until stiff. Put on floured board; knead with a little flour until it can be rolled out. Cut with biscuit cutter. Roll dough about 1/2-inch thick. Bake in hot oven about 400\u00b0.
Sift flour, baking powder, salt, sugar and cream of tartar in a bowl.
Add the shortening, butter or margarine to the flour mixture and blend together until of corn meal consistency.
Pour milk into flour mixture slowly.
Add the egg.
Stir to a stiff dough.
Knead 5 times.
Roll into 1/2-inch thickness.
Cut with 1 1/2-inch biscuit or round cookie cutter.
Bake on aluminum cookie sheet 10 to 15 minutes at 450\u00b0.
edium size bowl sift flour, baking powder, salt, cream of tartar and
25\u00b0.
Spray nonstick baking sheet with nonstick cooking spray
lour into mixing bowl with baking powder and salt.
Using fingers
Sift together flour, baking powder and salt into bowl.
Heat oven to 450\u00b0.
Measure into bowl the flour, baking powder and salt.
Cut in thoroughly the shortening until mixture looks like coarse meal.
Stir in milk to make soft, puffy dough.
Round up dough on lightly floured surface.
Knead lightly 20 to 25 times.
Roll 1/2 inch thick.
Cut with floured biscuit cutter. Place on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown (set timer).
Makes about 16 biscuits.
Preheat oven to 450\u00b0.
Grease baking sheet.
Sift flour, baking powder and salt in medium bowl.
Using a pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs.
Stir in enough milk to make a soft dough.
Turn out onto a lightly floured surface.
Knead dough lightly. Roll out 1/2 inch thick.
Cut into biscuit rounds with a two inch cutter. Place on greased baking sheet.
Bake 8 to 10 minutes or until brown.
In a large bowl, combine the flour, baking powder, and salt and sugar.
Cut in shortening until mixture resembles coarse crumbs.
Beat egg and milk; stir into dry ingredients just until moistened.
Turn onto a lightly floured surface; roll to 1/2-in. thickness.
Cut with a 2-1/2-in. floured biscuit cutter. Place 1 inch apart on an ungreased baking sheet.
Bake at 450 for 10-12 minutes or until golden brown.
Serve warm.
Yield: 10 biscuits.
Mix flour with baking powder and salt.
Cut in shortening. Add milk; stir with fork until soft dough is formed.
Place dough on lightly floured board and knead 20 times.
Pat or roll lightly until dough is 1/2-inch thick.
Cut with floured 2-inch biscuit cutter.
Bake on ungreased baking sheet at 450\u00b0 for 10 to 12 minutes.
Makes about 16 biscuits.
Stir flour, baking powder, cream of tartar, salt and sugar. Cut in shortening until mixture resembles crumbs.
Add milk all at once.
Stir until dough clings together.
Knead on a lightly floured surface for 10 to 12 strokes.
Pat to 1/2 inch thickness. Cut with a biscuit cutter.
Bake at 450\u00b0 for 10 to 12 minutes on an ungreased baking sheet.