2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons vegetable shortening
1/4 to 1 cup cold milk
Butter and/or jelly, for serving
Crispy, flaky, and dollar-sized, the Carriage House biscuits are award winning and unlike any biscuit you are bound to try. This year they were voted best biscuits by the 2011 Natchez Democrat Reader's Choice Awards.
- Preheat oven to 400ºF. In a large bowl, sift together the flour, baking powder, and salt. Cut the shortening in with 2 knives until the mixture resembles fine bread crumbs. Stir in the milk 1/4 cup at a time until you have sticky dough.
- Turn dough out onto a well-floured surface; knead as little as possible; and roll lightly to a 1/4-inch thickness. Cut biscuits with a small (2-inch diameter) biscuit cutter or a small, cleaned tomato paste can.
- Spray a cookie sheet with nonstick baking spray or grease lightly with shortening. Place the biscuits with edges not touching on the prepared pan. Brush tops with milk. Bake until biscuits are puffed and slightly golden, about 9-12 minutes.. Remove immediately, split, and butter while hot.
Makes 12-18 biscuits.
- Breads, Biscuits