MARY'S SWEET DROP BISCUITS
3 cups four
1/2 cup sugar
5 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening
1 1/4 cups milk
2 teaspoons vanilla extract
Preheat oven to 425 degrees F. Grease 2 cookie sheets.
In large bowl, combine flour, sugar, baking powder, cream of tartar and salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and vanilla extract; quickly mix until just combined.
Drop dough by 1/4 cups, 2-inches apart, onto cookie sheets to make 16 biscuits.
Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
Serve warm. Or, if not serving right away, cool biscuits on wire rack. Store in tightly covered container to reheat before serving.
Makes 16 biscuits
Source: Best Chicken Dishes from the editors of Good Housekeeping magazine
3 cups four
1/2 cup sugar
5 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening
1 1/4 cups milk
2 teaspoons vanilla extract
Preheat oven to 425 degrees F. Grease 2 cookie sheets.
In large bowl, combine flour, sugar, baking powder, cream of tartar and salt. With pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and vanilla extract; quickly mix until just combined.
Drop dough by 1/4 cups, 2-inches apart, onto cookie sheets to make 16 biscuits.
Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
Serve warm. Or, if not serving right away, cool biscuits on wire rack. Store in tightly covered container to reheat before serving.
Makes 16 biscuits
Source: Best Chicken Dishes from the editors of Good Housekeeping magazine
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