This is a classic recipe from my grandmother – I fondly remember her making these to accompany her famous fried chicken when I was a kid.
2 cups sifted flour
4 heaping tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
5 tbs. Crisco shortening
2/3 ~ 3/4 cup milk (more if needed)
1/4 cup melted butter for brushing
Serve with real salted butter, slightly softened
Preheat oven to 425 degrees F.
Mix the sifted flour with the baking powder, salt and sugar. Add the shortening and cut into coarse crumbs using a pastry cutter. Add the milk, a bit at a time, and fold lightly, creating a dough that will just separate from the sides of the bowl. Add a bit more milk, if necessary.
Turn out the dough on a lightly floured surface or parchment paper. Knead gently for 30 seconds, but do not overwork or the biscuits will not rise as high, and be dense.
Using your hands, gently press the dough out to 1/2″ thick. Using a circular dough cutter, cut 8 to 12 biscuits. Brush the tops with melted butter.
Bake on a greased or nonstick cookie sheet for 12 minutes. You can also place them on baker’s parchment paper.
The biscuits will be done when they are a delicate, light golden-brown and flaky.
Remove immediately and serve with real salted butter that has been left out until slightly softened.
Cook time: 12 minutes
Yield: 8-12 biscuits