Ingredients
2 c. flour
2 teaspoon sugar
4 teaspoon baking pwdr
1/2 c. Crisco
1/2 teaspoon salt
2/3 c. lowfat milk
1/2 teaspoon cream of tartar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
Cut cold butter into flour — flaky pie crust, biscuits, scones
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Sift together flour, baking pwdr, salt, cream of tartar and sugar. Cut in shortening till mix resembles coarse crumbs. Add in lowfat milk all at once. Stir only till dough follows fork around bowl. Turn out on lightly floured surface, knead gently 1/2 minute. Pat or possibly roll 1/2 inch thick. Cut with biscuit cutter. Bake on ungreased pan or possibly cookie sheet in very warm oven 450 to 475 degrees, 10 to 12 min or possibly till lightly brown or possibly till your desired doneness. Makes about 12 to 16 biscuits, according to thickness. (This recipe has been enjoyed over the years by the employees of Okemah National Bank.)