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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
ROLLED BISCUITS
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
About twenty-four 1 1⁄2-inch biscuits
Preheat the oven to 450°F.
Sift together into a large bowl:
1 3⁄4 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
Cut in, using a pastry blender or 2 knives, until the size of small peas:
4 to 6 tablespoons chilled butter or shortening, or a combination
Make a well in the center. Add all at once:
3⁄4 cup milk
Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to between 1⁄4 and 1⁄2 inch thick. Cut with a 1 1⁄2-inch biscuit cutter dipped in very little flour, and place on an ungreased baking sheet.
If desired, brush the tops with:
(Milk or melted butter)
Bake until lightly browned, 12 to 15 minutes.