So here are my favorite quick biscuits!
SUPREME BISCUITS (from Better Homes & Garden cookbook)
2 cups sifted flour (if you don't want to sift it, remove 2 T.)
4 t. baking powder
1/2 t. salt
1/2 t cream of tartar
2 t. sugar
1/2 c. shortening or butter
2/3 c. milk
Sift or mix the dry ingredients together using a whisk. Cut the shortening or butter in. (I use the hand mixer to do it quickly). When it looks evenly crumbly, add milk all at once and mix with a fork until it is evenly moist and you can push it into a ball that will hold together loosely. Turn it out onto a floured surface and knead it just enough to make it hold shape a little better. DO NOT OVER KNEAD!!
Roll it out to about an inch thick and cut the biscuits. Place them on an ungreased cookie sheets. Bake 10-12 minutes. Makes about 12 average size biscuits. I usually use a larger cutter, even have used a tuna can if I think we might use some of them to make sandwiches later.
BUTTERMILK SUPREME BISCUITS
To use buttermilk, add 1/4 t. baking soda to dry ingredients. Use same amount of buttermilk or soured milk. If you are going to sour milk with lemon juice or vinegar, add the souring agent first thing, stir and set aside for it to sour while you do the rest of the recipe. It will make a bigger difference.
GARLIC CHEESE BISCUITS (like Red Lobster's!)
Mix 1/2 c. finely grated cheddar cheese with the dry ingredients.
Half way through the baking, brush with melted garlic butter. When you take them out, brush them once again with the garlic butter. To make the garlic butter, mix 1/3 c. melted butter with 1/2 t. garlic powder. This will make it fairly mild flavored. Some recipes call for 2 - 4 cloves of garlic, which would ward off cold germs for a day or two . . . maybe even vampires or amorous husbands ;>}
Tomorrow I will be making a bucket of the mix and will take more pictures of the process and equipment then. I was in a hurry today and couldn't take the time to take the pics. I will also post the amounts for a volume mix.