make sure the shortening and baking powder or baking soda are fresh. |
measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy. |
cut the shortening into the flour using a pastry blender, two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits |
. treat your biscuits gently—over-handling can toughen the dough. |
to make biscuits the same thickness, roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long. |
push the biscuit cutter, dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible. |
if you don’t have a biscuit cutter, use a sharp knife or use cookie cutters for fun shapes |
. lightly press—but don’t knead—leftover scraps of dough. |
