It All Begins And Ends With Biscuits

Standard Biscuits

2 cups sifted enriched flour
3 teaspoons baking powder
1/2 teaspoon salt
3 to 4 tablespoons shortening
2/3 to 3/4 cup milk

Sift flour with baking powder and salt; cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix just till dough follows fork around bowl.

Turn out onto lightly floured surface; knead gently 1/2 minute. Roll or pat 1/2 inch thick and cut with a biscuit cutter.

Bake the biscuits on an ungreased cooky sheet in a very hot oven (450°F.) 12 to 15 minutes. Makes 16 medium biscuits.

Drop Biscuits

2 cups sifted enriched flour
3 teaspoons baking powder
1/2 teaspoon salt
3 to 4 tablespoons shortening
1 cup milk

Sift flour with baking powder and salt; cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix just till dough follows fork around bowl.

Drop from teaspoon onto greased cooky sheet. Bake in a very hot oven (450°F.) 12 to 15 minutes. Makes 16 medium biscuits.

*This recipe is from the 1959 version of the Better Homes & Gardens "New Cookbook"