2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening, butter or combination of both
1 cup milk ( I use 2% )
Preheat oven to 425 if you are making biscuits.
Put flour, baking powder and salt into a large bowl and whisk until evenly distributed.
Add the shortening or butter to the flour mixture and pinch together with the tips of your fingers until most of the shortening is mixed with the flour. You may have a few larger pieces of shortening, that is okay, don't over mix.
Add the milk and stir with a spatula just to moisten the flour.
Turn dough out onto floured work surface and knead the dough ten times, no more.
Pat the dough out about 1/2 inch thick into a rectangle and fold the rectangle in half and pat out to 1/2 inch again.
Cut biscuits out with a biscuit cutter.
Place on baking sheet and brush with melted butter.
Bake for 10-12 minutes ( depends on size, if you like larger biscuits may need 15 min.) until biscuits are golden brown on top.
For puffy rolled biscuit dumplings:
Prepare above biscuit dough close to the time your accompanying soup or stew is nearly finished.
You can pinch off small pieces of dough for rustic dumplings or you can roll dough out to 1/2 inch thick and use a small biscuit cutter to cut into rounds.
Drop your biscuits evenly onto the top of the simmering soup without crowding and cover the pot tightly with its lid.
Let cook for at least 15 minutes before checking for doneness.
Presented by: Tellico Grains Bakery