Biscuits Supreme is a recipe for a type of biscuit that is made with self-rising flour, milk, shortening, and sugar. This recipe yields a light and fluffy biscuit that is perfect for breakfast or brunch.
STIR TOGETHER FLOUR, BAKING POWDER, SUGAR, CREAM OF TARTAR AND SALT.
CUTIN SHORTENING TILL MIXTURE RESEMBLES COARSE CRUMBS.
MAKE WELL IN CENTER OFMIX; ADD MILK ALL AT ONCE.
STIR UNTIL DOUGH CLINGS TOGETHER.
KNEAD GENTLYON A FLOURED SURFACE FOR 10 TO 12 STROKES.
ROLL OR PAT TO A 1/2THICKNESS: CUT WITH 2 1/2 BISCUIT CUTTER USING STRAIGHT MOTION.
DO NOT ROTATE THE CUTTER.
THIS WILL CAUSE BISCUITS TO FLATTER THAN DESIRED.
BAKE ON UN-GREASED BAKING SHEET FOR 10 TO 12 MINUTES AT 450 DEG.
F.
Ingredients
Directions
STIR TOGETHER FLOUR, BAKING POWDER, SUGAR, CREAM OF TARTAR AND SALT.
CUTIN SHORTENING TILL MIXTURE RESEMBLES COARSE CRUMBS.
MAKE WELL IN CENTER OFMIX; ADD MILK ALL AT ONCE.
STIR UNTIL DOUGH CLINGS TOGETHER.
KNEAD GENTLYON A FLOURED SURFACE FOR 10 TO 12 STROKES.
ROLL OR PAT TO A 1/2THICKNESS: CUT WITH 2 1/2 BISCUIT CUTTER USING STRAIGHT MOTION.
DO NOT ROTATE THE CUTTER.
THIS WILL CAUSE BISCUITS TO FLATTER THAN DESIRED.
BAKE ON UN-GREASED BAKING SHEET FOR 10 TO 12 MINUTES AT 450 DEG.
F.
