No Problem Biscuits

yield - a dozen large biscuits

(After living as full-time RVers for some time (meaning living on the road in our trailer for days, weeks, months at a time), I have become fairly well adapted at preparing meals at varying elevations and conditions in a kitchen only slightly larger than two placemats. This is one of my most reliable recipes. Leftovers are good for dessert with some honey or a jam and almost as good for breakfast either stuffed with scrambled eggs or filled with a chuck of cheese and sliced apple.)

Put the following into a bowl:

1-3/4 Cups all-purpose flour (Don't sift! - you're ruffin' it.)

1 teaspoon salt

2-1/2 teaspoons of baking powder (reduce to 2 teaspoon when above 5200 feet)

Use a fork to mix these ingredients together. Using the same fork, "cut" into the flour mixture:

6 tablespoons of butter, margarine, or shortening (butter give good flavor but shortening makes for a lighter biscuit)

When the mixture looks crumbly, add:

1/2 to 3/4 Cups of milk. (The amount will vary depending on the humidity.)

Using the fork, stir quickly until the dough comes away from the sides of the bowl.

Now you have two options - to knead or not to knead.

To Knead - Flour one hand, using the heel of that hand, push the dough, gently, away from you. (You don't have to remove from bowl but most folks do this on a flour surface.) Fold the dough in half, turn it one quarter and repeat this push, fold, turn process 8 to 10 times - remember, less is more with biscuits. Now you must turn the dough out onto a lightly floured surface and pat or roll the dough to approximately ´ inch thickness. Using a 1-1/2 diameter cutter cut out as many biscuits as you can. Gather the remaining dough, push together, pat or roll, and cut until all the dough is used.

Not To Knead - Flour hands. Pinch off a piece of dough about the size of an apricot. Place the piece of dough in the palm of your hand. Make the "okay" sign with your other hand. Enclose the piece of dough with the "okay" sign and rotate gently over until a ball is formed. Pat gently to the height wanted and you have a biscuit. (This technique is very good if you don't have space or have added to much milk and the dough is sticky.)

Place the biscuits on an ungreased cookie sheet and bake in a preheated 450 degrees for 15 to 20 minutes. Above 5200 feet, add 5 to 10 minutes to baking time.