2 c Unbleached all-purpose flour
1 tb Baking powder
1/2 ts Salt
1 Sp sugar
3 tb Vegetable shortening
3 tb Butter; (Margarine because
-of lactose problems for me)
1 c Milk; (Lactaid again)
1 Egg white; beaten
1 tb Sugar
1/4 ts Cinnamon; (up to 1/2)
Grated orange rind or lemon
From a new cookbook entitled SOUL FOOD : Recipes and Reflections from
African-American Churches by Joyce White ..makes 10 to 12 biscuits.
Preheat oven to 425. Sift flour, baking powder, salt and sugar into a large
bowl. Add the shortening and butter. Using a pastry cutter or your hands
cut or work in the shortening & butter til mixture resembles coarse
cornmeal. Add the Milk and stir the batter lightyl with a fork to mix. Turn
onto a well-floured board. Add a little more flour if dough is sticky.
Knead lightly 4/5 times. Roll out the dough into an 8 inch circle, about
1/2 thick. Using a 2 inch biscuit or cookie cutter of rim of drinking glass
dipped in flour, cut the dough into rounds. Gently reroll any scraps and
cut again into rounds. Place biscuits on a lightly greased baking sheet,
allowing a little space between each biscuit. Brush the tops with the
beaten egg white. Mix together the sugar and cinnamon and citrus rind of
choice and sprinkle over the biscuit tops. Set on the lower shelf of the
hot oven and bake 12 to 15 minutes or until golden brown….Remove serve
hot with butter or margarine. These are SENSATIONAL for breakfast!
Yields
1 Servings