Cloverleaf rolls.—Divide dough into very small pieces and roll into balls about ¾ inch in diameter. Dip each ball in melted butter or margarine and place three balls together in a greased muffin tin. Let rise and bake.
Biscuits
12 biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup shortening
About ¾ cup milk
Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly.
Add most of the milk and stir to mix. Add more milk as needed to make a dough that is soft but not too sticky to knead. Knead dough gently on a lightly floured surface 10 to 12 times. Form into a ball.
Pat or roll dough to ½- to ¾-inch thickness. Cut with a floured biscuit cutter or cut into squares with a knife. Place on an ungreased baking sheet—1 inch apart for crusty biscuits; together for softer biscuits.
Bake at 450° F. (very hot oven) 12 to 15 minutes, or until golden brown.
Variations
Cheese biscuits.—Combine ¾ cup shredded sharp or extra sharp cheese with dry ingredients before adding fat.