Southern Biscuits

Recipe by: Marilyn M. Moore

Servings: 6

Prep time: 0:20

Categories: Bread, Quick Bread

Item	Amount	Measure	Note
shortening	1/2	cup
baking powder	4	teaspoons
salt	1/2	teaspoon
unbleached all-purpose flour	2	cups
sugar	2	teaspoons
milk	2/3	cup

Sift the flour before measuring. Sift together the flour, sugar, baking powder, and salt. Cut the shortening into the dry ingredients with a pastry blender or two table knives until it has the texture of coarse cornmeal. With a fork, stir in the milk just until the dough cleans the sides of the bowl.

Knead lightly on floured surface. Pat or roll out to 1/2-inch thickness. Cut out with a floured biscuit cutter and place on an ungreased baking sheet. Bake at 450°F for 10 to 12 minutes. Serve warm with honey-butter. Makes 16 biscuits.

[The directions have been modified very slightly. The book intersperses directions with ingredients. Mastercook doesn't lend itself to that format, so I've converted and edited the text as necessary. No proportions have been changed.]

I first found the Wooden Spoon Bread Book in the library when I had only been baking bread for a couple of years. I kept it overdue for at least two months because I just couldn't bear to part with it. This was in the days before bn.com, so it took me a while to find my own copy, but I'd've paid twice the cover price just to have my own.