I used to be the type of person who kept three rolls of refrigerated biscuits in stock because they were so quick, and easy. I mean, pop open the roll, place them on a baking sheet, and in ten minutes you get… dry, hard, biscuit pucks. I can’t think of any reason why we suffered through those awful biscuits, other than I thought it was hard to make them from scratch.
Then, I found this recipe, and boy is it good. Whip up a batch of sausage gravy, slather it on top and it’s the best biscuits and gravy! These biscuits are flaky, moist, and taste best fresh out of the oven! I don’t even buy the rolls anymore. They’re really very easy to make, and a good beginner recipe if you’ve never made a type of bread before.
I have found that a pastry blender (or pastry fork) is an essential tool for making this recipe. It helps keep the shortening from blending too much, and keep the biscuits flaky and light. This recipe makes about 18 biscuits, depending on how thick you roll them out.
4 cups all-purpose flour
2 Tablespoon baking powder
1 teaspoon salt
2/3 cup solid shortening
1 1/2 cups milk
1. Mix together flour, baking powder and salt until ingredients are evenly distributed.
2. With pastry fork, cut shortening into flour mixture until it resembles coarse crumbs. (Don’t blend too much! You should still see small lumps of shortening in the flour!)
3. Make a small well in the mix, and add milk all at once. Stir with a fork until dough comes together.
4. Turn on a lightly floured surface and knead 10-12 times.
5. Roll dough to 1/2 inch thickness and cut with a biscuit cutter. (You can also use a glass turned upside down.)
6. Place biscuits on an ungreased baking sheet. Reroll dough and cut more biscuit shapes.
7. Bake at 450 degrees for 10-12 minutes.
Let me know if you try this recipe!