How to make it

  • Preheat oven to 450F.
  • Pulse dry ingredients together in a food processor.
  • Pulse shortening into dry ingredients in 1 second bursts, 3 to 5 times
  • Pulse butter into dry ingredients in 1 second bursts, 3 to 5 times
  • That's the easy way. But one could always blend it all by hand, leaving the fat in nothing larger than pea size particles.
  • Pour the contents of the food processor into a mixing bowl.
  • Add 1c milk and scrape the dry ingredients into the milk from the edge of the bowl to the center, working around the bowl until the dough comes together in a loose, almost sticky, conglomerate and no dry particles are left in the bottom of the bowl. Might have to add a couple more Tablespoons of milk.
  • Scrape the dough out onto a floured work surface. Bring dough together and compress it with floured hands.
  • Knead the dough a dozen times.
  • Pat and roll the dough out to 3/4". I prefer 1".
  • Cut dough with 3" round biscuit cutter. No twisting or turning. Just a straight down and up stamp.
  • Place biscuits upside down, touching, on a baking sheet with a thin layer of cornmeal spread on it.
  • Rework scraps.
  • Brush any flour from surface of biscuit.
  • Should make 10 to 12 biscuits depending on the thickness.
  • Bake on the center rack for 18 minutes.
  • Transfer to a wire cooling rack.
  • If you did a good job, using not out of date ingredients, the first round of biscuits cut out should measure 1 1/2 to 1 3/4" tall.

Reviews & Comments 3

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  • pointsevenout 3 years ago
    If you plan on having left-over biscuits for the next day, you may want to decrease the shortening a little and increase the butter a little. These biscuits are very tender and tend to not hold together the next day if you are trying to slice them. It's not a problem fresh out of the oven.
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    " It was excellent "
    frankieanne ate it and said...
    My most successful biscuits ever although I still can use some improvement. I cut the recipe in half and used my food processor. Followed the directions exactly although I did have to add another tablespoon of milk. Mine were done after 18 minutes. Added a few more comments in Bakerme's thread in IMI. 11/8/15
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    " It was excellent "
    bakerme ate it and said...
    I made half of the recipe for breakfast this morning. I don't have a food processor, so whisked up the dry ingredients in a big bowl before cutting in the butter and shortening with a pastry cutter. Weather and humidity can effect the amount of liquid needed in bread recipes, so I added the milk a little at a time, just until the dough came together in a shaggy mass. Good thing, too, because I accidentally measured out the full amount of milk - yikes! Since Points advocates patting the dough to 1 inch before cutting out the biscuits, I followed his instructions and got 6 tall biscuits that looked picture perfect. The only thing I did differently was use parchment paper to line my baking sheet instead of sprinkling it with cornmeal. The biscuits had good texture and flavor, but I admit we missed the buttery taste of a biscuit made with all butter. This is exactly as billed, easy to make and even easier to eat! Thanks, Points, for sharing your recipe! Added to the IMI group on November 4, 2015: Biscuits
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  • midgelet 3 years ago
    looking good!
    floats your boat!
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  • NPMarie 3 years ago
    Great looking biscuits!
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