Recipe by Secret Agent
These biscuits are our new favorite! They are very light and flaky! It's actually a delightful mistake I made on my everyday biscuits that was a serendipitous treat. Crunchy on the outside and tender in the middle. This makes six nice sized biscuits when cut with a jelly jar. Serve with biscuits and gravy, fried chicken, or beef stew. Make sure your oven is really heated for a longer length of time than usual. I use a pizza stone in my oven all the time to ensure even and constant heat. It really helps baked goods along the road to perfection. PLEASE NOTE - You can use a lot more milk in this recipe if needed. Just add until you get a soft biscuit consistency. I have used anywhere from 1/4 cup to 2/3 cup depending on the humidity and flour.
Top Review by Chef shapeweaver �
First, let me say that I'm pleased to be the first to try this recipe. The recipe was made as written except for Step 4 , I just worked the shortening into the flour with my fingers ( That's the way I always do it ).After buttering up a biscuit and taking a bite, I thought " DANG IT " this girl knows how to make a biscuit ;). I come from the South and this is one of the best biscuits I've ever had. This will be made again. Thanks for posting and, "Keep Smiling :)"
- 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)
Directions See How It's Made
- 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.