These delicious biscuits melt in your mouth! The recipe comes from Farm Journal’s Country Fair Cookbook, one of the many cookbooks in Rita’s collection.
2 C sifted flour
1 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 C shortening
1 egg, beaten
2/3 C milk
Sift together flour, sugar, baking powder, and salt into bowl. Cut in shortening with pastry blender or two knives until mixture resembles course meal.
Combine egg and milk. Add to flour mixture all at once, stirring just enough with a fork to make a soft dough that sticks together (the secret to tender biscuits is DON’T OVER-MIX!).
Turn onto lightly floured surface and knead lightly 15 times. Roll to 3/4″ thickness. Cut with floured 2″ cutter and place about 1″ apart on an ungreased baking sheet.
Bake in 425F oven for 12 minutes or until golden brown. Serve immediately.