These are so quick and so good! I have an herbed biscuit recipe I like too, but these are the ones I usually make. =) I normally use 1/2 whole wheat pastry flour and 1/2 unbleached white flour - all whole wheat turns out a heavy biscuit. These are great for making Biscuits & Gravy! Yum! =)
Baking Powder Biscuits
makes about 10 biscuits
1/4 cup shortening
2 cups all-purpose flour or whole wheat flour
(I use 1 cup whole wheat pastry & 1 cup ubl. white flour)
1 Tbsp sugar, if desired
3 tsp baking powder
1 tsp salt
3/4 cup milk (soy, rice, cow, whatever)
Heat oven to 450 degrees.
Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leave side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds. Roll or pat 1/2" thick. Cut with floured 2 1/2" biscuit cutter. Place on ungreased cookie sheet about 1" apart for crusty sides, touching for soft sides. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet.
* If using self-rising flour, omit baking powder and salt.
Buttermilk Biscuits: Decrease baking powder to 2 tsp and add 1/4 tsp baking soda with salt. Substitute buttermilk for the milk. (If buttermilk is thick, add slightly more than 3/4 cup.)
Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Sprinkle cornmeal over the biscuits before baking if desired.
Drop Biscuits: Increade milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet.
* Recipe from Betty Crocker's 40th Anniv. Cookbook