Update: To accommodate cooks who like larger biscuits or want a couple left over, I'm including amounts for 4 large biscuits (in parentheses). The original amounts will make two or three smaller biscuits.
Yield: 2 servings
- 1/2 cup (1 cup) all-purpose flour
- 1/8 teaspoon (1/4 teaspoon) salt
- 1 teaspoon (2 teaspoons) baking powder
- 1/8 teaspoon (1/4 teaspoon) cream of tartar
- 1/4 teaspoon (1/2 teaspoon) sugar*
- 2 tablespoons (1/4 cup) shortening
- 2 tablespoons (1/4 cup) whole milk
- 2 teaspoons (1 tablespoon + 1 teaspoon) plain yogurt
2. Sift together the dry ingredients in a small bowl. (Sifting the dry ingredients makes for lighter, fluffier biscuits. I generally sift them twice, but once is sufficient.)
3. Using a fork, pastry blender or your fingers, cut in the shortening until mixture resembles coarse crumbs. Add milk and yogurt and stir just until dough holds together.
4. On a lightly floured surface, pat the dough into an oval about 1/2 inch thick. Cut into two or three biscuits (depending on size) with a biscuit cutter or knife. (For the larger batch, pat out into an oval about 3/4 to 1 inch thick and cut four biscuits.)
5. Place on a small ungreased baking sheet. If the biscuits are touching, they will rise slightly higher than if separated.
6. Bake for 10 to 12 minutes, or until golden brown.
* For shortcake biscuits, increase sugar to 1 teaspoon for the small recipe; 2 teaspoons for the large. Before baking, brush the tops of the biscuits with melted butter and sprinkle lightly with additional sugar.