This is a very simple biscuit recipe. I have made it with different amounts of butter, but for whatever reason in this case (one of very few) I prefer to use shortening. Using butter will give you a softer biscuit, something I consider more of a strawberry short cake style biscuit.
This recipe will make about 6-8 two inch biscuits.
Pre-heat oven to 425’F
2 cups flour
2 tablespoons white sugar
2 teaspoons salt
3 teaspoons baking powder
6 tablespoons vegetable shorting
In a bowl mix together the flour, sugar, salt and baking powder. Add the shortening and mix together with fork until the shortening is crumbled into the flour. Add about 1/3 cup of milk and mix together. Add more milk in tablespoon amounts if needed for dough to just form a ball.
Lightly dust a surface with flour and gently knead dough a few times, until it looks smooth enough to roll with a rolling pin ( I think it looks a little like playdough). Roll to about 1/2 inch thickness and cut out. Place in a very lightly greased 9×13 baking dish or cookie sheet. Re knead dough and roll as needed until it is all used up. Bake for about 10-15 minutes until golden on the top.
The first image in the dish is how you’d see it on TV, the second is how it ends up in my kitchen 🙂 And I totally just realized I don’t have a picture of a done biscuit not covered in stew… to see what these little guys look like all golden brown, check out Our Favorite Beef Stew.