I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four—perfect for two. I make them whenever biscuits fit into the menu. —Bessie Hulett, Shively, Kentucky
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons shortening
- 3 tablespoons milk
- 2 tablespoons butter, melted, divided
- In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms.
- Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake at 450° for 9-11 minutes or until golden brown. Brush with remaining butter. Serve warm. Yield: 4 biscuits.
Originally published as Biscuits for Two in Reminisce January/February 1999, p49
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