Important Things to Know About Making Biscuits

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

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Within limits, the amount of shortening used in making biscuits is not critical. For instance, in the following recipe the shortening may be increased to ½ cup. The result will be a richer biscuit.
Using the same recipe, cheese biscuits may be made by adding ½ cup grated sharp Cheddar cheese to the recipe just before adding the milk.