Light, tender, and flaky – you just can’t beat the melt in your mouth goodness of biscuits. So easy to make, biscuits can be whipped together just before a meal land served hot from the oven.

A good biscuit is symmetrical in shape with a fairly smooth, even top. The crust is tender, slightly crisp, free from excess flour, and golden brown. Although the texture varies depending upon the type, a good biscuit is creamy white inside with a slightly moist, tender crumb and pleasing flavor.

Biscuit Variations

Coffee time Treats: Roll dough ¼ inch thick; spread with softened butter or margarine. Sprinkle with sugar and cinnamon or brown sugar and chopped nuts. Roll as for jelly roll; cut in ½ inch slices and bake

Orange Quickies: Dip cube of sugar into orange juice; then press into center of each biscuit before baking

Jiffy Snacks: Roll dough ¼ inch thick spread with softened butter or margarine. Sprinkle with grated cheese and chopped pimiento or crisp, crumbled bacon. Roll as for jelly roll; cut in ½ inch slices and bake

Savory Biscuits: Sift ½ teaspoon sage and ¼ teaspoon dry mustard with the dry ingredients. Stir in 1 ¼ teaspoons caraway seeds with the liquid ingredients. Knead, roll, and bake as for regular biscuits