Thank you, dahlink!

sf
who doesn't have the book either
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On Thu, 31 Jan 2008 09:34:14 -0500, Dave Smith
> wrote:

>sf wrote:
>
>>
>> >I see no reason that the recipe can't be halved. I am not in the habit of halving
>> >recipes for people. I figure that if they are smart enough to follow a recipe they
>> >should be smart enough to half themself.
>>
>> I meant post the <original> recipe. There are interested readers who
>> don't have that cookbook.
>
>Biscuits
>Preheat oven to 450 F
>
>2 cups all purpose flour
>1/2 tsp salt
>1/2 tsp cream of tartar
>4 tsp. baking powder
>2 Tbsp sugar
>1/4 cup sortening
>2/3 cup mik.
>
>Sift together try ingredients. Cut in shortening until it is the texture of coarse
>crumbs. Make a well and pour milk into the well and stir briskly until the dough
>follows the fork. Place on a lightly floured surface and knead gently 10-12 strokes
>until soft and stretchy. Pat or roll it out until it is about 1/2 thick. Cut with a
>cookie cutter and bake on a an ungreased cookie sheet and bake 10-12 minutes until
>golden brown.
>
>Makes 16 biscuits.
>
>
>Notes
>-. for a softer texture, place biscuits on the pan touching one another.
>- cut biscuits can be kept in the fridge for up to an hour before baking.
>
>***** these bicuits do not keep well after cooking. Leftovers should be wrapped up and
>put into a freezer as soon as possible after cooking nad cooling.


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