Ingredients
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2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon table salt
1/3 cup shortening, plus
1 tablespoon shortening
1/2 plus more cup whole milk (do not use low fat)
Preparation
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Preheat the oven to 425* F.
Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits.
After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well.
Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas.
Add the cold milk and stir until it barely clings together.
By hand, knead three or four times.
Turn out onto a floured board and pat into a disk about 1/2 inch high.
Cut with a floured jelly jar ( 2 1/2\"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour.
Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually.
Put into the center of the oven.
Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them.
This recipe can easily double or even quadruple.
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