Mile-High Biscuits - Jackie Beauchamp

Mrs. Chard’s Almanac Cookbook – Hollyhocks & Radishes
By: Bonnie Stewart Mickelson

Yield: 12
Prepare: 10 minutes
Bake: 10-12 minutes

Ingredients:

2 C. flour
4 tsp. baking powder
1 Tbs. sugar
½ tsp. salt
½ C. vegetable shortening (I use butter)
1 egg beaten
2/3 C. milk

Directions:
Preheat oven to 450º F.
Sift together dry ingredients into a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg and milk with a whisk, then add all at once to flour mixture. Stir with a fork only until dough follows it around bowl.

Turn dough out onto a lightly floured board. Knead very gently with heels of your hands about 5-7 times. Do not be concerned about the moistness of the dough.

Pat or roll out dough to 3/4” thickness. Cut in 2” squares or use a 2” biscuit cutter dipped in flour. Place on an ungreased baking sheet, 1” apart. (at this point you may refrigerate until baking time.)

Bake at 450º for 10-12 minutes or until golden brown.