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Bill’s Baking Powder Biscuits

Bill’s Baking Power Biscuits 2 cups sifted regular all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
6-7 tablespoons cold shortening
About 2/3 to 3/4 cup milk

Heat oven to 450F (very hot).
Into a bowl, sift together flour, baking powder and salt. Add shortening, and cut it in, using either a pastry blender or two knives, used scissor-fashion, until mixture is in very small crumbs. (It's easier to cut in cold shortening, but not absolutely necessary for it to be cold.)

Make a well (a shallow hole) in the center of the flour, and pour in 1/2 cup of milk. Mix lightly with a fork. Dough should be just moist enough to leave the sides of the bowl and cling to the fork in a ball. If necessary, add a bit more milk.

Turn dough out onto lightly floured surface. Knead gently six or seven times.

Lightly roll out dough with floured rolling pin, starting from center, lifting rolling pin as you near the edges. Roll dough 1/2 to 3/4 inches thick for high, fluffy biscuits, or 1/4 inch for thin crusty ones. (I prefer 1/2 inch.)

With floured biscuit cutter (or any round cutter, such as a small glass dipped in flour), cut out biscuits, using a straight, not twisting, motion. Between each cut, dip cutter in flour.

Place cut biscuits on an ungreased baking sheet. If you want them soft, place them with sides nearly touching. For crustier biscuits, place 1 inch apart. Makes 20 two inch biscuits.

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