Note: This recipe is straight from our 1969 vintage Betty Crocker cookbook. To my knowledge, it is no longer in print, and that is a shame. This has to be the best all-around cookbook ever.
- 2 cups Gold Medal flour (straight from the recipe; any all-purpose flour works)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 3/4 cup milk
Directions
- Heat oven to 450 degrees
- Measure flour, baking powder and salt into bowl
- Cut in shortening until mixture looks like meal
- Stir in almost all of the milk
- If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough
- Round up dough on lightly floured board
- Knead lightly 20-25 times (about 30 seconds)
- Roll out about 1/2 in. thick
- Cut with floured biscuit cutter
- Place on ungreased baking sheet
- Bake 10-12 minutes or until golden brown
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