Title: Biscuits (Four Great Southern Cooks)
Categories: Basic Bread Muffins Breakfast
Yield: 10 Servings

2	c	Flour, , all purpose
1	tb	Baking powder
1	ts	Salt
3	tb	Shortening
2/3	c	Milk

In a mixing bowl, combine the flour, baking powder and salt. Add the shortening, cutting it into the flour with a dinner knife until the mixture resembles coarse crumbs.

Blend in the milk with a fork until the dough begins to leave the sides of the bowl. Turn onto a lightly floured surface and knead gently for 10 to 12 strokes.

Preheat oven to 500 Deg. F. Roll out the dough 1/2-inch thick, rolling only once. Cut with a biscuit cutter, being careful not to twist the cutter. Place the biscuits on an ungreased baking sheet one inch apart. Gently reroll and cut the dough scraps.

Bake the biscuits at 500 Deg. F for 8-10 minutes, or until lightly browned. Wrap the biscuits in a cloth napkin, place in a warm serving dish and serve immediately.

Typed by Carolyn Cloe

NOTES : The South's favorite bread is eaten hot with butter, split and topped with gravy or served with jam or honey. Recipe by: Ruth Jenkins

By donnars@juno.com (Donna R. Schultz) on Mar 08, 1997.

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