Biscuits Supreme
This is one of those staple recipes that if you can master, you can use just about anywhere for a fast, delicious, reliable component to round off any meal. Try using this dough as a topping for a Chicken Pot Pie or Apple Buckle. Deep-fry balls of biscuit dough and roll in cinnamon vanilla sugar for a delightful treat. Add cheese to the dough and slather with garlic butter for an amazing side to go with Clam Chowder. Or, top with sausage gravy or Eggs in Purgatory for a breakfast that will knock everyone's socks off. While it doesn't contain vanilla, we're including it because of its versatility.
2 C. sifted flour
4 tsp. baking powder
½ tsp. cream of tartar
½ tsp. salt
2 tsp. sugar
½ C. shortening
⅔ C. milk
Sift dry ingredients into a bowl. Cut in the shortening till like coarse crumbs.
Make a well; add milk all at once. Stir quickly with fork just till dough follows fork
around bowl. Turn onto lightly floured surface. (Dough should be soft.)
Knead gently 10 to 12 strokes. Roll or pat dough ½ inch thick.
Dip biscuit cutter in flour; cut dough straight down.
Place circles on a baking sheet.
Bake at 450°F for 10 to 12 minutes. Makes about 16 medium biscuits
NOTE: To make Buttermilk Biscuits Supreme, add ½ tsp. baking soda and
substitute ⅔ C. buttermilk for the ⅔ C. milk