2 cups of all-purpose flour
1 12 teaspoons of salt
1 tablespoon of sugar
4 teaspoons baking powder
1/4 teaspoon of baking soda
3 tablespoons of vegetable oil
4 teaspoons Crisco Butter Flavor
1 cup of milk
*Directions:
Preheat oven 400°F; Combined 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; Cut in the shortening until the mixture resembles coarse crumbs.
Stir in 1 cup of the curd until a soft dough forms (the dough will be very runny and sticky at this point).
Sprinkle flour on a large wooden board; Turn the dough out onto a floured board and knead gently 10 to 12 times or until it is no longer sticky, re-greasing the board as necessary while kneading.
Divide the dough in half; Gently pat or roll each half into an 8-inch circle 1/2 inch thick.
Cut cookies – pressing straight down – with a 2-inch cookie cutter.
Fix the scraps, working them as little as possible and continuing to cut.
Place cookie pieces on an ungreased baking sheet with edges barely touching; Brush the surface of the biscuits with whole milk.
Bake for 15 minutes, or until golden brown.
Brush the biscuits with margarine (or butter) immediately after baking.
