2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
⅔ cup milk
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening. Add milk all at once and stir carefully until all
flour is dampened. Then stir vigorously until mixture forms a soft dough
and follows spoon around bowl. Turn out immediately on slightly floured
board and knead 30 seconds. Roll ½ inch thick and cut with floured
2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven
(450°F.) 12 to 15 minutes. Makes 12 biscuits.
For tall biscuits, use 1¾-inch biscuit cutter and place biscuits close
together in 8 × 8 × 2-inch pan. Makes a sheet of 14 biscuits with soft,
not crusty, sides. These biscuits are delicious served hot with chicken
fricassee.