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Prep 30min
Total45min
Servings10
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Ingredients
2
cups Gold Medal™ all-purpose flour
1
tablespoon sugar, if desired
3
teaspoons baking powder
1
teaspoon salt
1/2
cup shortening
3/4
cup milk
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Steps
1
Heat oven to 450°F. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
2
On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
3
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm.
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For a nice rise in the oven, it’s important that the dry ingredients are mixed together thoroughly before cutting in the shortening. You can do this by mixing them vigorously with a fork, or by running the them through a fine mesh strainer or flour sifter before stirring.
Here’s a trick for cutting perfectly shaped biscuits: when pressing your biscuit cutter into the dough, press until you reach your work surface, but do not twist the cutter. While you might be tempted to twist, doing so will bunch up the dough along the sides, giving you lopsided biscuits. Simply press down, then remove the biscuit cutter. To avoid the dough from sticking to your cutter, flour it generously and often in-between cuts.
If you don’t have a biscuit cutter, use a knife to cut your biscuits instead. Whether you cut them out as squares, triangles or circles, be sure each shape is 2 ½ inches wide for the best bake. If you find the dough is sticking to your knife as you cut, dip the knife is flour in-between cuts.