Stir until the dough follows a fork around
the bowl.
3. Turn the dough out onto a lightly floured surface and gently knead it with the heel of your hand about 20 times. Roll the dough to a thickness of ΒΎ inch.
4. Dip a 2-inch biscuit cutter in flour and cut straight down through the dough (avoid twisting).
5. Place the cut biscuits on an ungreased baking sheet, spacing them ΒΎ inch apart for crusty biscuits or close together for softer sides.
6. If desired, chill the biscuits for 1 to 3 hours. Then bake in a very hot oven at 450Β°F for 10 to 14 minutes or until golden brown. This recipe makes about 2 dozen biscuits.
Note: For drop biscuits, increase the milk to ΒΎ cup, omit kneading, and drop the dough from a tablespoon onto the baking sheet. Proceed with baking as instructed above.
