Preparation
Mix and sift the dry ingredients. Blend in
the fat with a pastry blender or the tips of the fingers. The
mixture should resemble coarse cornmeal. Add the milk, stirring
with a fork. Turn out onto a slightly floured board. Knead lightly
for about 1/2 minute and roll to 1/2-inch thickness. Cut with
a floured biscuit cutter. Bake on an
un-greased sheet in a hot
oven
(450° F.) from 12 to15 minutes.
Yield:
14 to 16 biscuits.
Preparation
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