I haven’t made homemade biscuits in years! But, I’ve been craving them, so I started hunting on the internet for recipe that I liked. I didn’t want to use shortening; I wanted to use butter. I finally found the recipe below from THIS website, which took it from a 1933 recipe.
The recipe talks about not using a pastry cutter or a fork; use your clean hands to work in the butter with the flour. It might be a little bit messy, but it works. I’ve made these biscuits three times and they turn out fluffy and delicious every time. It’s important not to over work the dough. Mix until it’s all moistened, and then gently fold it over, rather than kneading – then roll it out, or pat into shapes.
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening (I used butter)
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again.
Cut in shortening or butter. (This is where I use my hands by rubbing the butter into the flour).
Add milk gradually, stirring until soft dough is formed.
Turn out on lightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter.
Bake on ungreased sheet in a 400 degree oven for 12-15 minutes.
Makes 12 biscuits.
Note: You can also make tiny tea biscuits that are only 1 ½ inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.