Old-Fashioned Flaky Biscuits

Long before Krusteaz or Bisquick mixes were on the shelf so you can measure, add water, mix and bake, women made their own biscuits from scratch. We've gotten away from that for the sake of convenience for so long now that we're frightened of making things from scratch! At most, there are a couple steps more than using a mix but the result is far healthier and cheaper. This is a tried and true basic recipe for biscuits found taped to the inside of one of Grandma's cookbooks. The result is delicious whether you make it with butter or shortening.

Also, there isn't any set rule about dinners. Why not give the biscuits center stage? A meal could be as unique as a biscuit with homemade gravy on top and a green salad on the side. Certainly these old-fashioned biscuits could pull off a biscuits and gravy dinner in a heartbeat, probably with requests for seconds. Make a double batch to have on hand for other meals and keep them in the fridge or freezer so they're available in a pinch.

Old-Fashioned Flaky Biscuits

2 cups sifted flour
2 tsp baking powder
4 Tbsp butter or shortening
½ tsp salt
¾ cup milk

Sift flour, measure, then add baking powder and salt and sift again. Cut in shortening or butter with pastry cutter. Stir milk in gradually until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds to shape. Roll ½ inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Yields 12 biscuits.