I know there's quite a number of canned soups that frequent your food bank bag each week. In fact, I'm almost certain there is at least once meal a week designated as a soup day. Yet, sometimes those soups just don't fill those hungry bellies and mouths are opened once a again in just a few hours asking for another snack. Try making these the next time before you open that soup can, and you won't have to rummage through a dwindling snack cupboard afterwards.
2 cups flour
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
2/3 cup milk
1 egg
Preheat oven to 450 degrees. In a bowl whisk flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk until just moistened.
Turn out on lightly floured surface. Gently knead 8 times. Pat dough into a 10x4" rectangle. Cut rectangle in half lengthwise. Cut crosswise to make 10 squares. Place 1 inch apart on ungreased baking sheets and brush tops with egg. Bake 8-10 minutes until golden. Serve immediately.
2 cups flour
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
2/3 cup milk
1 egg
Preheat oven to 450 degrees. In a bowl whisk flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk until just moistened.
Turn out on lightly floured surface. Gently knead 8 times. Pat dough into a 10x4" rectangle. Cut rectangle in half lengthwise. Cut crosswise to make 10 squares. Place 1 inch apart on ungreased baking sheets and brush tops with egg. Bake 8-10 minutes until golden. Serve immediately.
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