Always Ready Biscuits
6 c. flour
1/2 c. dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
2 c. shortening
1 1/2 c. water
In a large bowl, mix all dry ingredients together until well combined.
Cut shortening into flour until mixture resembles coarse crumbs.
Using fork, stir in water until mixture is just moistened.
Preheat oven to 400 degrees. Turn dough onto well-floured surface.
Lightly flour your hands and knead dough 8 to 10 times until smooth.
Pat out dough about 3/4-inch thick, cut into 1 1/2-inch squares
or cut with biscuit cutter, do not twist biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden. Makes about 5 dozen.
To freeze, prepare but do not bake. Freeze then place
in plastic bags. Remove squares as needed and bake frozen for
30 to 35 minutes. Ingredients may be mixed, stored in contain-
er, water added and baked as needed.
* * *
3 c. sifted flour
2 Tbsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
3 Tbsp. sugar
3/4 c. shortening
2 eggs (don't beat)
3/4 c. milk
Combine flour, baking powder, salt, sugar and cream of
tartar in a bowl until well mixed. Add shortening to flour mixture, cut togeth-
er until mixture is the consistency of cornmeal. Slowly pour
milk into flour mixture. Add eggs and stir to form stiff
dough. Knead 5 times. On lightly floured surface, roll to 1/2-inch thickness and
cut with 1 1/2-inch cutter, don't twist cutter. For immediate use, bake for 10 minutes in
preheated 450 degrees oven.
To freeze, place uncooked biscuits on cookie sheet,
not touching, until frozen. Put them in a plastic bag. Remove
to bake as needed. Thaw before baking. Bake 15 minutes at
450 degrees. Great to make ahead of time for hot biscuits anytime.