Cowboy Biscuits Recipe

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Cowboy Biscuits Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Cowboy Biscuits

Ingredients

2 cup flour
3 tsp baking powder
1 tsp salt
1/2 cup lard or shortening
3/4 cup milk
2 tbsp milk

Preparation

In a mixing bowl, stir the dry ingredients together and cut in lard or
shortening until the mixture has the texture of coarse meal.

Stir in 3/4 cup milk a little at a time until mixture forms a smooth
dough. Turn out onto a floured board and knead lightly. Roll on
floured board to 1/2 inch thickness and cut with a floured 2-inch
biscuit cutter.

Place biscuits on ungreased baking sheet and brush tops with the
remaining milk. Bake in a 450 degree oven for 10 to 12 minutes or
until lightly browned.

For drop biscuits, add up to 1 cup milk to the flour mixture. Do not
knead the dough. Drop by heaping spoonfuls onto an ungreased baking
sheet and bake as for rolled biscuits.

Yield: 1 dozen 2-inch biscuits.

Servings: 2