Homemade Biscuits

1/2 cup AP flour
1/2 cup whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 Tbsp spectrum shortening
1/3 cup nonfat milk (or buttermilk)

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Sprinkle your counter with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4" thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Brush with butter before baking if desired.





Cheese Biscuits:
These are made simply by adding a 1/2 cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into small biscuits and cook as directed. They are really good with spaghetti or lasagna.



Bacon Biscuits:
Add 1/4 cup of bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.



Drop Biscuits:
Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a half cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed.