Ingredients
- 4 cups all-purpose flour
- 2 tablespoon white sugar
- 2 teaspoon salt
- 2 tablespoon baking powder
- 2/3 cup shortening
- 2 cups milk
- melted butter for topping
Instructions
- Preheat & Prep – Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Cut in the Shortening – Add the shortening to the flour mixture. Use a pastry cutter, two forks, or your hands to cut it in until the mixture resembles coarse crumbs (think pea-sized butter bits—this is what gives you those flaky layers).
- Add the Milk – Pour in the milk and gently stir until just combined. The dough should be slightly sticky but not overly wet. (Pro tip: Don’t overmix! Overworked dough = tough biscuits.)
- Transfer the dough to a lightly floured surface and knead it 15 to 20 times until it comes together. Gently pat or roll it out to 1-inch thickness. Use a floured biscuit cutter or the rim of a juice glass to cut out biscuits, re-rolling the scraps as needed. Brush off any excess flour and arrange the biscuits on an ungreased baking sheet, making sure they’re slightly touching for the best rise.
- Bake – Place the biscuits on the prepared baking sheet, making sure they’re touching slightly (this helps them rise taller). Bake for 12-15 minutes, or until the tops are golden brown.
- Serve & Enjoy – Brush with melted butter (optional but highly recommended) and serve warm with honey, jam, or gravy!
Servings: 12 Biscuits