1 Cup White Flour
1 Cup Whole Wheat Flour
1 Tbsp. Baking Powder
Salt to taste
1/4 Cup Shortening
2/3 to 3/4 Cup Raw Milk
(1) Set oven at 425 degrees.
(2) Sift together dry ingredients (Flours, Baking Powder, Salt). I no longer have a Sifter, so I just run them through a Sieve. This evenly distributes all dry ingredients.
(3) Run Shortening through Grater. I keep my sticks of Shortening in the Freezer, so it is ready to go.
(4) Gently add grated Shortening to dry ingredients. Stir gently. Then, using a Pastry Blender (or 2 Knives in a crossing or Scissor Motion), cut Shortening into dry ingredients. The Shortening in the dry ingredients should look like coarse Cornmeal in texture.
(5) Add Milk, a bit at a time. Stir. Flour mixture will "clump" as it begins to hold together. Add just enough Milk to hold together the dry ingredients. Dough should not be sticky.
(6) Gently press the dough together. Knead about 5 times to hold together and form a round.
(7) Using a Rolling Pin, dough until about 1/2 inch thick.
(8) We cut our dough into Wedges (like Scones). It easily makes 8 Biscuits. Since there are 3 of us, I make 9.
(9) Place on ungreased Cookie Sheet.
(10) Bake until Golden Brown and springs back from a light touch. About 12-15 Minutes.
(11) Serve hot with an assortment of Farm Treasures. We like Fresh Churned Butter, Molasses, Preserves. Today, Melanie made Cranberry Preserves.
This Recipe, which has been greatly modified over the years, originally came from my Better Homes and Gardens New Cookbook (1965, page 78). Richard got me this within that 1st year that we were married (1967). Gotta go. Biscuits are done. I'll add pictures later.