Serve biscuits with cane syrup and hear how a Mississippi family harvests together.
My grandmother makes these homemade biscuits to go with her seafood chowder, but they taste great with almost any dish. MELISSA OBERNESSER UTICA, NY
TAKES: 25 min. • MAKES: 10 biscuits
2 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt ⅓ cup shortening ⅔ cup 2% milk 1 large egg, lightly beaten
1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. 2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares. 3. Place squares 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
1 biscuit: 165 cal., 7g fat (2g sat. fat), 20mg chol., 371mg sod., 20g carb. (1g sugars, 1g fiber), 4g pro.