Homestyle Biscuits

2 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp sugar
2/3 C 1% fat buttermilk
31/3 Tbsp vegetable oil

Homemade Biscuits

2 cups sifted self-rising flour
1/4 cup Crisco® shortening
2/3 to 3/4 cup milk, sour milk, or buttermilk

Preheat oven at 400° degrees F. Place flour in mixing bowl. With pastry blender or fork, cut in
shortening until mixture resembles coarse crumbs or corn meal. Blend in just enough milk with
fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to
12 strokes. Roll out dough 1/2 inch thick with rolling pin. Cut with 2 inch biscuit cutter, dipping
cutter into flour between cuts. Bake for 8 to 10 minutes. Makes 12 biscuits.

Garlic and Sage Biscuits

2 1/4 cups all purpose flour
1/4 cup whole−wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular margarine or butter
3/4 cup & 2 tablespoons of fat−free buttermilk

Coat a baking sheet with non−stick spray and set aside.
In a large bowl stir together the all−purpose flour, whole−wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.
Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.
Place the dough on a floured surface and gently knead to form a ball.
Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.
Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.

Digestive Biscuits

Take equal parts of fine flour and wheat-meal flour and mix them
together to 5 quarts of milk and water.

Use 2 1/2 lbs. of butter and 2 ozs. of German yeast.

Rub the butter in the flour, make a bay, pour in your liquor and yeast.

Mix the whole into a dough, break it a little, and put it in a warm place
to prove.

After it is light enough, break it quite smooth and clear, roll it out in a
sheet one-eighth of an inch in thickness and cut out your biscuits.
As soon as the biscuits are cut out bake in a hot oven.