2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. white sugar
1/3 cup butter
1-1 1/2 cups buttermilk (or 1 cup milk)
Preheat oven to 425 degrees.
Whisk together the dry ingredients. Cut in the shortening until it looks crumbly.
Gradually stir in milk until the dough pulls away from side of the bowl.
Turn dough onto a lightly floured surface, knead 15 to 20 times. Pat or roll out to 1 inch thick.
Cut out biscuits using a biscuit cutter or a glass dipped in flour.
Brush off excess flour and put on ungreased baking sheet.
Using a fork, make several vent holes in top of biscuit. (This helps the biscuit evenly rise while baking)
Bake for 13 to 15 minutes or until edges are brown.
Gradually stir in milk until the dough pulls away from side of the bowl.
Turn dough onto a lightly floured surface, knead 15 to 20 times. Pat or roll out to 1 inch thick.
Cut out biscuits using a biscuit cutter or a glass dipped in flour.
Brush off excess flour and put on ungreased baking sheet.
Using a fork, make several vent holes in top of biscuit. (This helps the biscuit evenly rise while baking)
Bake for 13 to 15 minutes or until edges are brown.
Beautiful, fluffy biscuits!
