Traditional Biscuits

Ingredients

• 2 cups Gold Medal Better for Biscuits self-rising flour
• 1/4 cup shortening
• 3/4 cup milk\*

Steps

1. Heat oven to 450°.
2. Measure flour into medium bowl.
3. Cut in shortening with pastry blender until mixture resembles fine crumbs.
4. Stir in milk until dough leaves side of bowl and rounds up into a ball.
5. Turn dough onto lightly floured surface. Knead gently about 10 times or until smooth.
6. Roll or pat dough 1/2 inch thick. Cut with 2-inch floured biscuit cutter. Place on ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.

Notes

Makes about 16 biscuits.

\*Too much milk makes dough sticky, not enough makes biscuits dry.

High Altitude Directions (3500 to 6500 feet): Heat oven to 475°. Bake 9 to 11 minutes.

From a printed recipe (Gold Medal (Betty Crocker Kitchens) – Better for Biscuits self-rising flour bag) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.