I have tried countless biscuit recipes however this is my VERY favorite. The recipe calls for Baking Powder AND Cream of Tartar for leavening instead of buttermilk. My son took a Home Economics Class as a Freshman in High School because at that time of day he was so hungry and he knew the class would include food...smart kid! He brought home this recipe 35 years ago and it is still the crispiest, flakiest and BEST biscuit I make. Thank you Miss Fischer for bringing joy to my tummy and table for all these years!
Sift dry ingredients or mix well with a wire wisk. Shred frozen shortening into flour or cut in with a pastry blender if you don't have frozen shortening. Make well and add milk to flour mixture. Stir until almost blended.
Turn out onto floured surface and knead about 5-10 times
Pat or roll out into a rectangle about 12x4 Dip bench scraper or knife into flour and cut straight down the middle and then into 8 total pieces.
Bake on an ungreased sheet in a 450 degree oven for 10-15 minutes If you place the biscuits just touching they clime higher than if you place them not touching.
After I pat them out I fold the dough letter style, then pat out again, fold and then pat and fold one last time. I believe that is the trick to the many layers.
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...