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| Plain Biscuits~ Select one of the following: milk dough buttermilk dough cream dough milk for brushing the biscuits Gather the dough into a ball, knead it gently 6 times on a floured surface, and roll or pat it out ½-inch thick. Cut out as many rounds a possible with a 2½-inch round cutter dipped in flour and transfer them to an un-greased baking sheet. Gather the scraps, re-roll the dough, and cut out more rounds in the same manner until there are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 degree F oven for 15 minutes, or until they are pale golden. Transfer to a rack and let them cool for 5 minutes. Makes 10 biscuits High Altitude Unlike cakes and breads, biscuits should require no adjustment of the leavening. |
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