- 2 cups sifted flour
- 2 tsp. baking powder
- 4 tablespoons butter or shortening
- 1/2 tsp. salt
- 1 egg lightly beaten
- about 3/4 cup milk
Sift your flour once, then measure the sifted flour.
Add the baking powder and salt, and sift sift together the dry ingredients.
Using a pastry cutter cut in your butter, margerine or shortening.
Lightly beat the egg and then add enough milk to to get about 3/4 cup of liquid.
Pour the liquid into the butter and dry ingredient mix. Mix just until it begins to hold together in large lumps. You will still have some lose flour, that’s OK.
Turn out the mix onto a counter or large cutting board with flour on it. Gently form the dough, without kneading it at all, into a long rectangle about 1 cm in height. The rectangle of dough will barely hold together, that’s OK. The more you handle the dough the tougher the biscuits will be.
Cut into squares and transfer onto a pre-greased cookie sheet and bake for 10 – 12 minutes at 400 F.
Makes about 6 – 8 large biscuits.