Husband is from Georgia, the deep south of the United States. They take their biscuits seriously down there, but these, made by a Western girl, earned respect over time.
Even if you don’t consider yourself a baker, give biscuits a try. The two tricks to success are: First, don’t skimp on the baking powder. I know it seems like a lot, but it is important. Second, don’t over work the dough. This isn’t bread that you knead. If you spend more than about one minute on it, you will have hard biscuits.
So, enjoy a tasty luxury easy enough for every day.
We use a large tumbler to cut the biscuits to about the size of a cat’s head (Husband’s term). But they still taste good “standard size.”
To make about 8 biscuits very large, or about 12 normal size.
Preheat oven to 425F
2 cups flour
2 T baking powder
½ t salt
1/2-3/4 c shortening
1 c milk (either standard cow’s milk or buttermilk. If buttermilk, cut back on the flour just a little)
Mix together flour, baking powder, salt. Cut in shortening until blended well. Pour in milk. Mix lightly. Knead about a dozen times. Press with hands or roll with rolling pin to about 1” thick. Cut out biscuits. Cook at 425F for about 15 minutes or until they raise and are golden brown on top.
Split open and apply large amounts of butter and your favorite jelly or jam. Eat while as hot as you can stand them.