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Measure ingredients and cut your fat into your flour mixture.

Step 1: How to Make Biscuits: Step 2

Once your dough has started to come together, add your liquid and stir together. Then turn our dough out onto a surface and roll it out.

Step 2: How to Make Biscuits: Step 3

Cut out your biscuits using a cookie cutter, biscuit cutter, or even a glass. Make sure you have floured your cutter so your dough does not stick.

Step 3: Final Product

Yum yum yum. Serve warm or at room temperature with butter, jam, or jelly.

The actual recipe is as followed:

Biscuit Recipe

2 cups Gold Medal® all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1/2 cup butter or margarine

3/4 cup milk

Directions:

1. Preheat the oven to 450 degrees. Butter or line a baking sheet.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork, pastry blender, or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.

3. Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

<p>Call me old fashioned but a recipe would be nice. BTW in the UK we call these things scones but we normally make them thicker and put raisins in them. </p>
Well down here is South Georgia, (United States), we call these biscuits. I added the recipe for you. Thanks,
<p>We call the things you call cookies Biscuits. Although they are crisper.</p><p>Thanks for the recipe.</p>
<p>Good quick recipe!</p><p>If you don't mind the social stigma, nothing beats making biscuits the old fashioned way..with lard. Don't buy the stuff on the shelves, ask at the butcher counter.</p><p>Also, if you're just going to break it up and pour sausage gravy over it, you can add a little more milk, skip rolling and cutting and just do drop biscuits.</p>

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