“Really simple. Even has directions for reheating. This is from Ethel Eynard's grandmother,. Jefferson City, MO. 1966.”
READY IN:
20mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients into a bowl.
  2. Cut in shortening until mixture resembles coarse crumbs.
  3. Add milk and stir until dough follows fork around bowl.
  4. Knead slightly.
  5. Pat out on lightly floured board and cut.
  6. Bake on an ungreased cookie sheet at 450ºF for 10 to 20 minutes, or until brown.
  7. TO REHEAT leftover biscuits, wrap in foil and heat in a 300ºF oven for 10 minutes.
  8. Open foil half through heating if you want them crisp.

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