INGREDIENTS * 2 cups all-purpose flour * 2 tablespoons sugar * 3 teaspoons baking powder * 1/2 teaspoon cream of tartar * 1/2 teaspoon salt * 1/2 cup shortening * 1 egg * 2/3 cup milk # In a large bowl, combine flour, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
its shortbread
It was invented in Biscuitville.
The Biscuit Brothers - 2004 Recipe for a Song 3-5 was released on: USA: 6 October 2007
An easy to make biscuit recipe can be found in a variety of places from your mom's kitchen, a cookbook, the back of a flour box, etc. If you don't have access to a good cookbook you could visit your local library for many biscuit recipes.
A good place to start is a cookbook at home. Many cookbooks have biscuit recipes. Foodnetwork, YouTube, Betty Crocker, and Kraft always have some great recipes. Sometimes if you have made a basic biscuit recipe, you can include diced or shredded cheese in your mix.
because they were used in the World War 1 (i think) and they had to go a long distance . They needed a recipe for a biscuit that wouldn't spoil.
In the civil war, it was used as a tea biscuit. Or a dinner biscuit. It is very bland, yet sweet. Mainly rich people could afford it, because of the imported vanilla and white sugar that are required for the recipe.
it affects how much your biscuits will rise
Yes and yes.
That depends on what you are making. Bisquick is just a biscuit recipe without the wet ingredient's.
Stupid question = Stupid answer
chicken fried steak biscuit and gravy S.O.S. New potato's and gravy
The qualities of the best cobbler include using fresh peaches in season, and less sugar and cornstarch. Use a recipe with a fresh (not Bisquick or other biscuit product) biscuit or cake component. The one I think will be best is on the Serious Eats website.