Crisco Biscuits

Methods/steps

in a bowl mix flour, baking powder and salt. with a pastry blender, two knives or a fork, cut in crisco until mixture looks like coarse meal. add milk and stir just enough to hold dough together. place on a lightly floured surface and knead lightly; roll 1/2-inch thick. cut with floured biscuit cutter and place on an ungreased cookie sheet. bake at 425°F for 12 to 15 minutes, until brown as desired.

cheese biscuits
add 1/2 cup shredded cheese before stirring in milk.

orange tea biscuits
combine 1 teaspoon grated orange peel, 2 tablespoons orange juice and 1/3 cup sugar. brush on biscuits before baking them.

cinnamon tidbits
roll out dough as directed. cut dough into small bite-sized pieces and place on cookie sheet. sprinkle with a mixture of sugar and cinnamon. bake at 425°F for 6 to 9 minutes, until brown as desired.

turnovers
roll out dough as directed and cut into 4 to 5-inch squares. place on a cookie sheet. near the center of each square put 1 tablespoon of your favorite fruit pie filling. fold pastry over to form a triangle. seal edges well with a fork. bake at 425°F for 10 to 15 minutes, until brown as desired.

tarts
roll out dough as directed. cut circles of dough 4 to 5 inches in diameter and place over bottom of muffin cups; pinch dough together to hold shape. prick several times with a fork. bake at 425°F for 8 to 10 minutes, until brown as desired. cool. gently remove tart shells from muffin cups. fill with your favorite pie filling.

hors d'oeuvres
roll out dough as directed. cut small circles of dough with a biscuit cutter and place on a cookie sheet. prick several times with a fork. bake at 425°F for 6 to 9 minutes, until brown as desired. cool. gently spread pastry rounds with cheese spread, meat salad, liver pate, or egg salad.