|Cousin Ruth's State Fair Homemade Biscuit Recipe|
My cousin Ruth made these biscuits from the Demo Kitchen inside the Creative Arts Building just north east of the Cotton Bowl in Dallas, Texas. She made 200 plus biscuits a day during the State Fair of Texas for eight years. You must give this award winning biscuits a try. Enjoy!
2 cups all-purpose flour
¾ cups milk
1 teaspoon salt
¼ cup shortening
¼ cup crumbled, add to milk
½ cup shredded sharp cheddar, add to milk
Add the following to the flour mixture:
1 ¼ teaspoon caraway seeds
½ teaspoon crumbled leaf sage
¼ teaspoon dry mustard
If you use buttermilk instead of milk it will be necessary to decrease the baking powder to two teaspoons; and add ½ teaspoon baking soda. Also, you need to increase the buttermilk to one cup.
Note: If using self-rising flour omit baking powder and salt.
Heat oven to 450 degree.
Measure flour, baking powder and salt into large bowl.
Cut in shortening until it has the texture of corn meal.
Stir in milk.
If dough is not pliable, add enough milk to make soft, puffy easy-to-roll dough. Too much milk makes the dough sticky, not enough makes biscuits dry.
Place dough on floured board and knead lightly.
Place on ungreased baking sheet.
Bake until golden brown, 12 to 15 minutes.