Rachel'S Famous Homemade Biscuits - cooking recipe

Ingredients

2 cups self-rising flour
7 tablespoons Crisco shortening (r)
3/4 cup milk (Rachel recommends a little less than 3/4 cup)

Preparation

Place the flour and shortening in a large bowl.
Using a pastry cutter, a fork, or your fingers, mix the flour and shortening into pea-sized morsels.
Add the milk to the flour and shortening mixture and combine, using a fork. Mix a minimum number of strokes, or for for about 15 seconds.
Place the dough onto a hard surface sprinkled liberally with flour.
Using floured hands, knead the dough a few times. Do not over-knead.
Sprinkle the dough with flour and, using a rolling pin, roll it out to the desired thickness, thin for crispy biscuits and thick for more doughy biscuits.
Use a cookie cutter cut out the biscuits and place them on an ungreased cookie sheet about 1 inch apart. Keep the cookie cutter well-coated with flour to prevent sticking.
Remaining dough can be used to make stickies (Recipe #.).
Bake at 450* for 12 to 13 minutes or until golden brown.