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Hi Suzie :-> There are hundreds of biscuit recipes already posted on this site. This is my favorite biscuit recipe. Enjoy!
Biscuits Supreme
Yield: 16 medium biscuits
2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup shortening (vegetable shortening such as Crisco)
2/3 cup milk
Sift dry ingredients together and cut in shortening. Add milk and mix well. Knead gently for 1/2 minute. Pat and roll dough 1.2 inch thick. Bake on ungreased cookie sheet for 10 to 12 minutes in a 450 degree F oven.
Biscuits Supreme
Yield: 16 medium biscuits
2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup shortening (vegetable shortening such as Crisco)
2/3 cup milk
Sift dry ingredients together and cut in shortening. Add milk and mix well. Knead gently for 1/2 minute. Pat and roll dough 1.2 inch thick. Bake on ungreased cookie sheet for 10 to 12 minutes in a 450 degree F oven.
MsgID: 0067427
Shared by: Jackie/MA
In reply to: ISO: American biscuits!!!
Board: Cooking Club at Recipelink.com
Shared by: Jackie/MA
In reply to: ISO: American biscuits!!!
Board: Cooking Club at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: American biscuits!!! |
| suzie united kingdom | |
| 2 | Recipe(tried): Biscuits Supreme for Suzie/UK |
| Jackie/MA | |
| 3 | Recipe: Baking Powder Biscuits |
| Jackie/MA | |
| 4 | Recipe: Cream Biscuits |
| Jackie/MA | |
| 5 | Recipe: Traditional Southern Biscuits |
| Jackie/MA | |
| 6 | Recipe: Bubba's Beer Biscuits |
| Jackie/MA | |
| 7 | Recipe: Killer Buttermilk Biscuits |
| Jackie/MA | |
| 8 | Re: Biscuits Supreme |
| Pam~Gator Town, FL | |
| 9 | ISO: Re: Biscuits Supreme - ISO: Pam |
| Jackie/MA | |
| 10 | Thank You: American biscuits |
| suzie uk | |
| 11 | You are very welcome, Susie/UK |
| Jackie/MA | |
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!