Old-Fashioned Biscuits (as shown on Clabber Girl can)

Ingredients:

* 2 cups all-purpose flour (I used self rising flour)
* 2 1/2 teaspoons Clabber Girl Baking Powder
* 1/2 teaspoon salt
* 1/3 cup shortening(I used oil or liquid shortening if that's what ya wanna call it)
* 3/4 cup milk
* 1 tablespoon soft margarine or butter

Instructions:

In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).

On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or till golden brown. Serve warm.

Sweet Potato Biscuits

I made these Saturday and they were wonderful!

Sweet Potato Biscuits
Cooking Light
Sweet Potato Biscuits from Cooking Light


Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.
Yield

16 servings (serving size: 1 biscuit)
Ingredients

* 2 cups all-purpose flour (about 9 ounces)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 5 tablespoons chilled unsalted butter, cut into small pieces
* 1 cup pureed cooked sweet potatoes, cooled
* 1/3 cup fat-free milk
* Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.

Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.
Nutritional Information

Calories:
124 (27% from fat)
Fat:
3.7g (sat 2.3g,mono 0.9g,poly 0.2g)
Protein:
2.3g
Carbohydrate:
20.1g
Fiber:
1.3g
Cholesterol:
9.5mg
Iron:
1mg
Sodium:
173mg
Calcium:
47mg

Lorrie Hulston Corvin, Cooking Light, JANUARY 2007