Beautiful Butterfly Biscuits..

Don't let their lovely looks fool you.... They're tasty and delicious too!! (My momma found the recipe on the back of our "Clabber Girl Double-Acting Baking Powder" can.) I ate my butterfly bisquits smothered inside with plenty of butter, and topped with a lazy drizzling of honey. My brother, Caleb, says he had his with just plain maple pancake syrup. And, momma says hers were delightful when spread with butter, and topped nicely with a bit of fig jam that we had made last picking season.

Old Fashioned Biscuits

Ingredients:
•2 cups all-purpose flour
•2 1/2 teaspoons Clabber Girl Baking Powder
•1/2 teaspoon salt
•1/3 cup shortening
•3/4 cup milk
•1 tablespoon soft margarine or butter

Instructions:
In a medium mixing bowl stir together flour, Clabber Girl Baking Powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).

On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Brush tops with soft margarine. Bake in a 475° oven for 11 to 15 minutes or till golden brown. Serve warm.

Makes about 8 - 10 biscuits. ENJOY!!

-- A Victorian Cowgirl