For an entree biscuits can be used as a quickly prepared bread or as a base over which a creamed chicken can be served. For dessert they become the “cake” of a strawberry shortcake.

All-Purpose Biscuit Dough
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
4 tablespoons butter, vegetable shortening or a combination of the two
¾ cup milk, sweet or sour, buttermilk, yogurt or sour cream

Preheat oven to 400 degrees. Have ready an ungreased cookie sheet. In a mixing bowl whisk together flour, baking powder, and sugar. With fingertips, two knives, or pastry blender, blend shortening into dry ingredients until you have a mixture resembling fresh bread crumbs. Add liquid all at once and stir just until mixture holds together. If dough seems a little dry add a teaspoon of liquid at a time, until the dough barely clings together. Knead dough on the counter for 30 seconds before rolling out to about one-half inch thickness. Cut into two-inch rounds and place on cookie sheet one-inch apart. Gather remaining scraps, roll out and cut again. Bake 15 to 20 minutes or until lightly brown on top.

Yield: 14-16 two-inch rounds