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- 3 cups all-purpose flour
- 1 tablespoon baking powder*
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar*
- 3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
- 1 cup milk
1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.
4. Makes 12 biscuits.
- If baking powder and cream of tartar appear lumpy, sift through a fine mesh sieve before using.
- Prepare as above, except substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk in the rolled biscuits and 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk in the drop biscuits.
- Prepare as above through step 1, except increase milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.
- Servings Per Recipe 12,
- cal. (kcal) 227,
- Fat, total (g) 13,
- chol. (mg) 34,
- sat. fat (g) 6,
- carb. (g) 24,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- pro. (g) 4,
- vit. A (IU) 389,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 350,
- Potassium (mg) 94,
- calcium (mg) 50,
- iron (mg) 1,
- Starch () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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