| 2 | cups Gold Medal® self-rising flour |
| 1/4 | cup shortening |
| 3/4 | cup milk |
| 1. | Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. |
| 2. | On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet. |
| 3. | Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. |
| No change. |
|
| For Buttermilk Biscuits, use 3/4 cup plus 2 tablespoons buttermilk for the milk and add 1/4 teaspoon baking soda. Buttermilk biscuits have a slightly softer texture and a tangier flavor then regular biscuits made with milk. |
Nutrition Information:
100 ( 35); 4g ( 1g, 1/2g); 0mg; 230mg; 14g ( 0g, 0g); 2g 0%; 0%; 10%; 6% 1 ; 0 ; 0 ; 1/2 1