This recipe is quick and easy. It is the best biscuit recipe I’ve ever used. It also happens to be a “family heirloom”, passed down through generations of good, German cooks!
2 cups flour (You can use whole wheat, though the texture won’t be quite the same – I usually use a combination.)
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening or butter (This is the only recipe I ever use shortening for, and only because I make it so often and butter is so expensive.)
1 large egg
Combine flour, salt, making powder and shortening with your hands until it’s all crumbly and blended. In a measuring cup, crack the egg and add milk to yield ALMOST one cup. You might need to experiment with this. I often end up with only 3/4 cup. Add this to the crumbly mixture. Place on a floured counter and roll out about 1/4 inch thick. Cut into squares. Bake at 400*F for 10 minutes.
We eat these for breakfast, or as a bread alongside soup or other main dishes. This dough also makes AMAZING cinnamon rolls! Roll out the dough and spread butter over it. Sprinkle a brown sugar and cinnamon mixture over it. Roll out and slice into 1-inch slices. Bake as above. Drizzle a thin icing over them, if desired. (Just mix icing sugar with a bit of milk and vanilla or almond extract.) Delicious!