This is one of many versions of biscuits. My mom & sister had/have the better skill but I try. Isn't it weird how the same recipe turns out differently, when made by a different person? Another simple & delicious recipe for new bakers & kids to try out! Get them in the kitchen young! Watch me make it here.
Then cut in shortening, until mixture resembles course oatmeal. You can use your fingers, 2 forks or a pastry cutter.
Beat in eggs and milk.
Then add to dry ingredients, lightly mixing until mixture holds together. Do not knead or over mix.
I add most but not all of the liquid to the flour mixture, to start. Sometimes I use it all, other times I do not.
Roll out on a lightly floured surface.
About an inch thick.
Bake at 425°F/218°C until golden brown. About 9-11 minutes.
Do not over bake. A dry biscuit is a bad biscuit.
The linked video shows the 1/2 recipe.
This is one of many versions of a biscuit. Some use eggs, others to not. Some use buttermilk, others do not. Some use water & vinegar, others do not. You get. Use the recipe that you love, or the ingredients that you have on hand.
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This is a quick, I-have-a-craving, go-to, recipe that I use throughout the year. For when I not only want to use any leftover pastry but when I don't want to stare at an entire pie. No, I don't trust myself. I will eat a piece every day until it's finished.😂 This is also a great way to get the kids some kitchen practice. Give them the leftover pastry to work with while you make the standard size pie. Watch me make it here.