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Up And Down Biscuits

Diabetic.Foodie's picture
  All purpose flour 2 Cup (32 tbs)
  Baking powder 4 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Fat free milk 3⁄4 Cup (12 tbs)

Grease twelve 2 1/2-inch muffin cups; set aside.
In a large bowl stir together flour, baking powder, cream of tartar, and salt.
Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.
Make a well in the center of flour mixture.
Add milk all at once to flour mixture.
Stir just until dough clings together.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth.
Divide dough in half.
Roll one portion into a 12 x 10-inch rectangle.
If desired, sprinkle dough lightly with cinnamon.
Cut dough into five 12x2-inch strips.
Stack the strips; cut stack into six 2-inch squares.
Place each stack of squares, cut sides down, in the prepared muffin cups.
Repeat with the remaining dough.Bake in a 450° oven for 10 to 12 minutes _ or until golden brown.

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Up And Down Biscuits Recipe