Country Biscuits

by Linda Foster~~PrairieRose

This  is a recipe I have used for 40 years~~makes your mouth water to just smell them baking!

2 c. flour

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cream of tartar

2 tsp. sugar

1/2 c. shortening

2/3 c. milk

Sift together all dry ingredients. Cut in shortening with a pastry blender or two knives until it looks like coarse crumbs. Pour milk in all at once. Mix quickly with a fork until dough follows around the bowl. Do not over mix! Dough will be sticky. Dump dough out onto a well floured board and knead lightly 6 to 10 times and dough is smooth. You may have to add a bit more flour to keep dough from sticking. Roll or pat out to 1/2 in. thickness and cut out. Place biscuits in a 9"sq. or 8-9" round cake pan to bake. Bake at 425 deg. for 10-12 minutes. Remove from oven and place in your prettiest calico lines basket and serve with lots of butter and strawberry jam! Makes 12 biscuits.  Enjoy!   Can also be served with Sausage or Bacon Gravy for a genuine county breakfast! I usually double the recipe when serving with gravy.Yumm!

Variation:

Country Roll-ups

Roll dough out into a rectangle, 1/4" thick. Spread with butter, sprinkle with sugar and cinnamon. Roll up starting with the long side like for Cinnamon Rolls. Slice 1" thick and place in 9" baking pan. Sprinkle tops with cinnamon a sugar mixture and let set for a min. or two. Bake as for biscuits ( may take a few minutes longer). Delicious for breakfast, or after school treat, or anytime!

Chuckwagon Wheels:

Roll out as for the cinnamon rolls. Spread one can of Roast Beef Hash over the dough.Sprinkle with shredded cheddar if desired. Roll up and slice 1 in. thick.  Bake same as above. Serve with white gravy. A real man pleaser!