March 12, 2016

Gold Medal® Classic Biscuits

Googled for a new biscuit recipe and found this one. It was easier than our current favorite and came together faster. The outside is crunchy and the kids really like that. We cut them with a 3" glass and that barely made 9 biscuits.

2 cups all purpose flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
½ cup shortening, butter or margarine
3/4 cup milk

Heat the oven to 450°F. In a medium bowl stir the flour, sugar, baking powder, and salt until mixed. Cut in the shortening using a pastry blender or fork until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or counter top. Place dough on floured surface and begin kneading dough using the heels of your hands,turn a quarter of a turn each knead, repeating 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is ½" thick.
Before cutting each biscuit, dip a 2½" round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. Place biscuits on an ungreased pan about 1" apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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