My Mom used to make these every time the family traveled to Arundel, Maine to visit my father's Uncle. He just loved these. He would stock up on all the ingredients and boy were they good. She also made these during the summer alot and with the garden veggies and a hamburger patty to go with them. Yummy what a meal. I still use her method today. Dish towel for keeping warm at the table, veggie can open on both ends for the dough cutter, hand flatten the dough.
Sift all dry ingredients together. Add shortening, use pastry blender or 2 knives and cut into pea sized pieces.Add canned milk 1 can at a time. Mix till moistened. Turn dough out onto a floured surface. Knead 4-6 times. Flatten out by hand or use rolling pin 1 inch+. Cut with biscuit cutter or use an empty veggie can with both ends removed. Maddy always did. I still do. Place on baking sheet and preheat oven to 450 degrees. When full sheet of biscuits, top with knife a dab of crisco/shortening or butter/margarine. Bake 10 minutes. Let stand in oven as it cools for 3 minutes more. Watch out for burning. Remove from oven and place a dish towel over top to keep warm for your meal. Great warmed up with jelly/jam on top for breakfast too. I also butter them and place them in a skillet to brown them and have for breakfast.
Variations: add 3 oz.cream cheese when you add shortening.
Add 1/2-2/3 cup sugar to dry ingredients then after dough is mixed, stir in 1 cup blueberries. Excellant.
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...