Ingredients
4 cups All-purpose Flour Plus Extra For Sprinkling On Your Work Surface
2 teaspoons Kosher Salt
6 teaspoons Baking Powder
1 cup Shortening
2 cups Whole Milk
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Firm brittle gel — works with calcium and milk proteins
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
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Preheat oven to 500 degrees F. Mix together the flour, salt and baking powder in a large bowl. Cut the shortening into small pieces and add it to the flour mixture. Cut shortening into flour until the mixture resembles small peas. I use a pastry cutter but you can use your hands or two knives. Stir in milk until just moistened. Turn out the dough onto a well floured board. Sprinkle flour on the top and fold dough over onto itself 3 or 4 times. This creates layers that are so delightful! Pat dough out until it is about 1 inch in thickness. Cut out the dough into your desired shapes and place biscuits on a nonstick baking sheet. Place into the preheated oven for 20 minutes or until your desired brownness. So delicious with sausage gravy!