Preparation:
Blend Biscuit mix and liquid with fork until stiff. Turn onto lightly floured surface; sprinkle dough lightly with flour to coat and knead only 8 to 10 times. Be gentle; don't overdo. If you're tough, you'll have tough biscuits. Pat to 1/2 inch thickness. Cut with 2 inch floured cutter or cut with sharp knife into 2 inch squares. Place on ungreased baking sheet 1 inch apart. Bake in preheated 425 oven 10 to 12 minutes. Makes 9-12 biscuits.
Variations: Biscuit Fingers: After kneading basic biscuits, shape into a rope 1/2 inch in diameter; cut into 4 inch lengths. Place on baking sheet and brush with melted shortening. Bake in preheated 425 oven 12 to 15 minutes. Makes about 18 fingers; no thumbs.
Cinnamon Fingers: After brushing melted shortening on biscuit fingers, sprinkle with cinnamon sugar.
Filled Biscuits: After cutting basic biscuits, brush 1 biscuit with melted shortening, add 1 tsp of tuna or cooked meat. Brush outer rim with water, top with second biscuit, and pinch to seal. Bake as for Basic Bis |
