Biscuits. These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. The first step to making great simple biscuits is to whisk together your dry ingredients. Use the biggest mixing bowl you got and just give the flour, baking powder and salt a quick whisk—just to get them incorporated. You can have Biscuits using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Biscuits

You need 4 of oz/100g Flour self raising.
You need of (if self raising not available add 1tsp if baking powder).
You need 4 oz of /100g Butter or cooking fat for a less rich taste.
You need 4 oz of /100g Sugar.
Prepare of Extras use if you want for variety combinations to your taste.
Prepare of Chocolate powder.
It's of Vanilla.
Prepare of Choc chips.
It's of Cinnamon, ginger,.
You need of Chopped nuts.
It's of Dried fruit (ie cranberries).
Prepare of Orange /lemon zest.

Then grab your cold butter and cut it into cubes. Cut in butter with a pastry blender or a fork, or two knives, until crumbly. Stir until it forms a ball. Add a bit more milk if necessary to make a soft dough.

Biscuits step by step

Soften butter, add sugar to butter mix until light and fluffy mixture made, preheat oven 180°C.
Add flour a bit at a time until a stiff paste is made, add chocolate etc at this stage.
Spoon small mounds on to a baking sheet, I have heard walnut size, flatten, with a fork for good shape, just not too big. leave space between your biscuits as they spread a little when cooking,.
When cooked leave on tray until cool as need to set and crisp up.
Serve.

Cut into circles with a biscuit cutter or a floured glass. Arrange on a greased baking sheet. Biscuits can take on very different meanings in different parts of the world. In North America, they are meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky.