I started cooking buscuits when I was 9 years old. After 25 years of practice I entered my biscuits in the New Mexico State Fair and won a 1st Place Blue Ribbon in 1991. I think you will like them, too.
Measure dry ingredients into a large mixing bowl. Cut in shortening until the flour has large texture balls.
Stir in 1 cup of the milk while mixing slowly until all dry mixture is absorbed. Save 1/4 cup milk. Dough will be slightly stiff.
Pour dough onto a floured surface. Knead gently until dough becomes soft and pliable. Do not need too long or biscuits will be tough. Roll into a 1/2 inch thick circle. Cut into rounds with a biscuit cutter or a regular juice glass.
Place biscuits into a cold, greased cast iron skillet or a stone baking sheet. Place biscuits so the edges barely touch. Brush the remaining 1/4 cup of milk on tops of biscuit. Bake in preheated 450 degree oven for 15 minutes.
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...