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Cook'n with Betty Crocker 
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Biscuits |
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Serves: 10 Print this RecipeUse Chef Pastry Mix (see below) in this recipe. 8 1/2 cups flour 1/2 cup sugar 1/4 cup baking powder 1 tablespoon cornstarch (to keep mixture dry) 1 tablespoon salt 2 cups vegetable shortening solid * See note below. 3/4 cup milk 3 cups Chef Pastry Mix * Measure dry ingredients into a large bowl; mix well. Sift mixture into another large bowl. With a pastry blender; cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Heat oven to 450° F. Add milk to mix; stir 25 strokes. Knead on lightly floured board 10 times; roll out to 1/2 -inch thickness. Cut into rounds with a floured 2 1/2 -inch biscuit cutter. Place on ungreased cookie sheet. Bake for 10 minutes or until golden brown. Biscuits comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast |
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